LOW CAL CHICKEN CURRY

      Title: LOW CAL CHICKEN CURRY
  Categories: Thai, Chicken
       Yield: 4 Servings
  
 MMMMM--------------------LOW FAT COCONUT MILK-------------------------
      18 oz Non Fat Plain Yogurt
       8 oz Non Fat Milk
       2    Packets Equal Sweetener
       2 ts Imitation Coconut Extract
 
 MMMMM---------------------------CURRY--------------------------------
       3 c  Low Fat Coconut Milk
       1 tb Thai Red Curry Base
       1 lb Cubed Chicken
       2 tb Fish Sauce
       2 ts Lemon Juice
       1    Tomato, Diced
       3    Scallions, Diced
       2 c  Mushrooms, Sliced
       1    Yellow Pepper, Diced
       2 ts Thai Garlic Chili Sauce
            Fresh Sweet Basil
  
   This recipe is the same as my recipe for Chicken Curry except that
   since the coconut milk is so high in fat I decided to try to come up
   with a substitute.  This is the resulting formulation. It turns out
   to be a very good substitute and the only thing I found needed to be
   changed is that this recipe required quite a bit of stirring at the
   beginning to keep the yogurt from coming out of suspension when the
   cold or room temperature chicken is added.  Combine the yogurt and
   milk in a blender bowl and process until well mixed. Add the Equal
   sweetener and pulse blender to mix. Add the artificial coconut
   extract to the mixture and adjust to taste if necessary.  In a large
   saucepan, combine coconut milk with curry base over medium heat until
   oil appears on top. Add chicken, seasoning sauce, lemon juice and
   simmer for 5 minutes, stirring occasionally. Add remaining
   ingredients except mushrooms and garlic chili sauce. Cover and simmer
   for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover
   and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of
   fresh sweet basil. From: Syd's Cookbook.
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