Dinner: Thai Curry Chicken - Thailand

Jack Scalfani starts his four part international series with a recipe from Thailand. Here is the recipe: Thai Curry Chicken 1 14-ounce can unsweetened coconut milk,* whisked to blend 1 1/4 teaspoons Thai curry paste* 1 large red bell pepper, cut into 1/3-inch-wide strips 1 medium onion, thinly sliced 1 pound chicken tenders, cut crosswise in half 1 tablespoon (packed) brown sugar 1 tablespoon fish sauce (nam pla)* 1 cup chopped seeded tomatoes 1/3 cup thinly sliced fresh basil 1 tablespoon fresh lime juice additional items: cilantro, chili pepper, double the paste, replace fresh tomatoes with diced can tomatoes, cinnamon, ginger root preparation Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

This recipe includes superfoods such as:

Cinnamon, Basil

Health benefits of Thai Curry Chicken - Thailand

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

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Instructions

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