Ingredients
CURRY
1 lb. fully cooked diced chicken meat
3 cups low fat coconut milk
1 tbsp. Thai Red Curry Base
2 tbsp. fish sauce
2 tsp. lemon juice
1 tomato, diced
3 scallions, diced
2 cups mushrooms, sliced
1 yellow pepper, diced
2 tsp. Thai garlic chili sauce
1 fresh sweet basil
18 oz. non fat plain yogurt
8 oz. non fat milk
2 packets equal sweetener
2 tsp imitation coconut extract

Preparations 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.

Servings 4