You Don't Have to Think Before You Eat This...

Thai Chicken and Vegetable Curry

4 Servings/5 pts. ea.
1 1/4C per serving

2 t. canola oil
1 med. red bell pepper, cut into 1-2 in. thin strips
1 med. onion, finely chopped
1 clove garlic, minced
1 T. minced fresh ginger
1-2 t. red curry paste, to taste (can be very spicy, so start out small and add more later if needed)
1 lb. boneless, skinless chicken breasts, cut into 1 in. cubes
1 C reduced sodium chicken broth
1 C lite coconut milk
1 T fish sauce or soy sauce
1 t. light brown sugar
1 1/2 C cauliflower florets
1 zucchini, chopped
1 T lime juice
Lime wedges

Heat oil in a large skillet over med/high heat. Add pepper and onion, and cook until it begins to soften. Next, add garlic, ginger and curry paste. Stir. Add chicken, cook, stirring, until fragrant, about 2 min. Add broth, coconut milk, fish(soy) sauce, and brown sugar and bring to a boil. Add cauliflower and reduce heat to med-low, simmer, stirring occasionally until chicken is cooked through and cauliflower is tender. (about 10 min) Halfway through (at 5 min left), add chopped zucchini and lime juice. Cook until chicken and veggies are done. Serve over rice and garnish with lime wedges.

THIS TURNED OUT AMAZING! Of course I forgot to take a picture, but I will definitely be making this again and will post one later...