Thai Tonight! Pineapple Chicken Curry

I made it three days on the diet before I started craving the delicious takeout from River Spice that is one exit up the tollway from my apartment. I love their curry and drunken noodles so much I saved them as a contact on my cell phone last month. Sad. Unfortunately, based on a very reliable source (Google), I estimated that 1 cup of the curry is 465 calories with 25 grams of fat...22 grams of saturated. Yikes...that's not even including the rice! And let's be honest, I'm not just eating 1 cup of the stuff. 

Luckily I anticipated the craving and last time I was at the store I bought a jar of Thai Kitchen Panang Curry simmer sauce. It's seriously my new best friend. It was a little pricey at around $5 for the jar that has 3 servings, but considering the fact that the curry from River Spice costs $11.73, I let myself splurge. So glad I did. With my final total for dinner tonight, I was at 517 calories and only 7.5 grams of fat -- including 3/4 cup of rice!! And it only took 30 minutes.

Yield: 2 servings (the whole jar will make 3 servings, and you can easily make this just for one...but it's so good you'll definitely want the leftovers!)

Ingredients:

1 cup (2/3 jar) Thai Kitchen Panang Curry Simmer Sauce

1 boneless skinless chicken breast, sliced in about 1/4 to 1/2 inch thick slices

3 canned pineapple rings, cut into bite-size pieces (in retrospect, pineapple chunks would be better)

1.5 cups sliced bell peppers (I used frozen Safeway Pepper Strips)

1/4 cup chopped green onions

1 tsp red pepper flakes (optional)

3/4 cup (dry) Jasmati rice, cooked

Preparation: 

1. Pour the sauce into a saucepan and bring to a boil on medium-high heat.
2. Put chicken slices in the heated sauce and simmer until half cooked. 
3. Add pineapple, peppers, onions, and red pepper flakes (optional), and continue to simmer until chicken is fully cooked. 
4. Serve over cooked Jasmati rice (if you put the rice in after you add the chicken, the rice will be ready just in time to serve).

This recipe is definitely going into my regular cooking rotation. And River Spice's phone number is definitely coming out of my speed dial.