Serves 4
From: Fitness Magazine Nov 2007

INGREDIENTS

1 cup thinly sliced shallots
2 tablespoons grape-seed or canola oil
2 serrano chiles, thinly sliced
1 one inch piece of fresh ginger, peeled and sliced into matchsticks
1 garlic clove
1 teaspoon ground turmeric
1 1/2 cups cabbage, sliced into 1/2 inch wide strips
1 carrot, peeled and thinly sliced
1 cup sliced mushroom caps

1 14-oz can light coconut milk

1 pound skinless, boneless chicken breast, cut into 1-inch chunks

2 tablespoons reduced-sodium soy sauce

2 medium tomatoes, cored and sliced into wedges

1 cup snow peas, strings removed, cut in half

1/2 cup fresh basil leaves, torn into pieces

1 scallion, greens sliced into 1-inch

1 cup jasmine rice, cooked according to package directions

1 lime, cut into wedges, for serving
PREPARATION

Combine shallots and oil in large saucepan over high heat; saute for about 2 minutes.  Reduce heat to medium; add the chiles, ginger, garlic and turmeric, and saute for 1 minute.  Add cabbage, carrot and mushrooms, and saute for another 2 minutes.  Pour in the coconut milk and 1 cup of water; bring the mixture to a boil.  Add chicken and soy sauce and simmer uncovered for 5 minutes, stirring occasionally.  Mix in tomatoes and snow peas and simmer for 3 minutes, or until the chicken is cooked through.  Add the basil and scallion and simmer for 1 minute more.  Serve with jasmine rice and lime wedges.