I may never go out for Thai chicken again! James agrees!
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 TBSP olive or canola oil
1 small onion, diced
2 garlic cloves, minced
1 TBSP curry powder
1 tsp ground or freshly grated ginger (if you can do fresh, it is so much better)
1 (13.5 ounce) can light - no sugar added coconut milk (look in the ethnic aisle)
1/2 - 2/3 cup chicken broth
1/2 - 1 tsp red thai curry paste (the more you use the spicier it is, start small and add from there)
1 TBSP - Brown sugar splenda
Season chicken well with salt and pepper. Heat oil in skillet and cook chicken until lightly browned and cooked through. Using a slotted spoon transfer chicken to a plate. Cook onion until translucent. Add garlic, curry powder and ginger to the same skillet and cook until fragrant - about 2 minutes. Add coconut milk, broth, curry paste and brown sugar splenda. Stir just until mixed through. Stir back in chicken and simmer for about 10 - 15 minutes or until sauce is thickend and reduced. Stir often. Serve with jasmine or brown rice if desired.