Thai Red Curry Chicken and Shrimp for Girls Night

After deciding that post vacation I need to shed a few pounds, I decided to take the recipe I learned in Thailand for Red Curry and lighten it up a little bit. And who better to share it with than my girls? So here it is...

Thai Red Curry (serves 4)
Ingredients
1 medium sized boneless skinless chicken breast, trimmed of all fat
16 medium sized shrimp
3 small or 1 medium sized eggplant(s), cubed
1 can baby corn
1 tbsp basil leaves (Thai basil if you can find it)
3 kaffir lime leaves, torn (I found them at Garden of Eden on ave. du Parc btu they should have them at other Thai or Asian food stores)
1 tbsp of Thai Kitchen red curry paste (add another tbsp if you like it really spicy)
1 can coconut milk (try to find the reduced fat one if you want to make it even lighter)
1 cup skim or 1% milk
1tbsp brown sugar
1-2 tbsp fish sauce
1 tsp olive oil

In a cooking pot heat the oil on low heat and add the curry paste for 1-2 mins. Add a small amount of coconut milk and stir. Add the chicken and stir until the chicken is white and opaque, about 5 minutes. Add the rest of the coconut milk and the skim milk, eggplant, baby corn and kaffir lime leaves and stir occasionally. Simmer for 5-10 minutes and then add the sugar and fish sauce. Serve with chopped basil and steamed rice.

Note: you can find Thai Kitchen red curry paste at most grocery stores in the Asian food isle. 

Girls Night