Skinny Chicken Curry

A skinny, yet flavorful and hot curry with light coconut milk, shredded chicken, fresh vegetable and... a peach.

This makes 1-2 servings:

1 shallot, minced
2 garlic cloves, microplaned
1 inch piece of fresh ginger, peeled and microplaned
1/2 red bell pepper, diced
1 summer squash, cubed
1 carrot, peeled and diced
1 peach, skinned and cubed (or from a can, sugar-free)
some peach juice
1 ts fish sauce
2 ts hot sauce (like srichirachi)
2 ts teriyaki sauce
1 TB curry powder
1/4 cup light coconut milk (40kcal)
1/2 cup low-fat chicken stock
1 ts fiberfit
6oz grilled leftover chicken, cubed or shredded (For convenience, I also use Tyson's Frozen Grilled Strips)

Brown the shallot in a PAM-spray pot. Add the ginger and garlic, and heat for 1/2 -1 minute. Add chicken stock and coconut milk, and all the other ingredients. Saute on medium heat for 10 min. Serve with 1/4 cp of brown basmati rice (makes 3/4 cup cooked, 140kcal).

counts as 1 dinner entree + 2 vegetable serving