
How much protein is enough?
Whether from lean meats, grains or legumes, it’s important to get the right amount of protein.
Panang curry is a Thai treasure, combining chicken and veggies with a rich and creamy coconut milk sauce. Using a slow cooker gives the chicken time to soak in the spices, which will warm both your belly and kitchen.
This lighter version focuses on lean meat and vitamin-packed vegetables, providing heart-friendly and cancer-fighting benefits. For additional health benefits, skip the white rice and use brown rice or cauliflower rice instead.
Add extra zest by topping with fresh basil, sliced jalapenos and a squeeze of fresh lime juice.
2 tablespoons (3 packets) no-calorie sweetener, granulated
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon coriander
1 to 3 teaspoons crushed red pepper flakes (depending on desired spiciness)
1 medium white or yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts (all visible fat discarded), cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 1/2 cups broccoli florets
1 (14.5-ounce) can diced, no-salt-added tomatoes, undrained
6 ounces no-salt-added tomato paste
1 cup water
3/4 cup canned, unsweetened, light coconut milk
1/4 cup fresh basil leaves, thinly sliced (or 1 tablespoon dried)
Lime wedges (optional), to serve
1
In a small bowl, add no-calorie sweetener, curry powder, cumin, coriander and red pepper flakes. Stir gently to combine and set aside.
2
To the slow cooker, add onion, garlic, chicken, sweet potato, broccoli, tomatoes, tomato paste, water and coconut milk. Sprinkle the spice mixture and basil on top.
3
Cover and cook on low heat for 8 hours, or high heat for 4 hours. Gently mix and serve over your choice of rice.
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Nutrition facts per serving: Calories = 330; Fat = 6.3 grams; Sugar = 17 grams
Recipe adapted from the American Heart Association.
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