Chicken with Red Curry Cream Sauce

Although the title says "cream sauce", I used fat free half and half to create a Thai-inspired Curry Sauce that has the richness of real cream, without the calories and fat. And, I used red curry paste, but any variety (yellow, green) would work!

Want some heat? For a spicy dish, add hot sauce to the broth mixture...

Awesome sauce baby! This recipe yields a decent amount of sauce - and that's what I was going for because it's delicious! Make sure to serve the chicken and sauce over rice or noodles.

Chicken with Red Curry Cream Sauce 

1 tablespoon coconut oil or vegetable oil
1 pound cubed chicken breast (white meat, thigh meat or a combination)
Salt and ground black pepper
1 cup chicken broth
2 tablespoons red curry paste (sold with the other Asian ingredients in the grocery store)
2 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
1/2 cup fat free half and half
Cooked rice or noodles for serving

Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Season the chicken with salt and pepper.
In a small bowl, whisk together the broth, curry paste, vinegar, and brown sugar (add hot sauce to this mixture if desired). Add the mixture to the pan and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes.
Stir in the fat free half and half and simmer for 1 to 2 minutes to heat through.
Serve the chicken and sauce over rice or noodles.

Serves 4