Chicken Laska Recipe

I found this recipe in my mums recipe file so it must be at least 15 years ago she had it given to her. I can't remember mum ever making this so I decided to try it and see how it turned out. I have to say it is delicious. I have adapted this to suit someone who needs to cook low fat or even diabetic recipes. I will put it down the way I found it and also give my adapted version. I actually prefer this cooked the low fat way. This recipe serves four.

INGREDIENTS:

2 large chicken breasts - around 400 - 500g
1 small carrot - cut into thin strips
1/2 red capsicum - thinly sliced
large handful bean shoots
1 tablespoon fresh coriander - chopped
4 - 5 spring onions - sliced
1 clove garlic
1 1/2 teaspoons fresh ginger - finely chopped
1 teaspoon Rak Pak Chee (Thai cooking paste in bottle)
3 - 4 teaspoons massaman or red curry paste
1 tin good coconut cream
1 teaspoon tumeric
2 cups good chicken stock ( I make my own from chicken carcasses)
1 dessertspoon cornflour
asian noodles - about 2 cups
1 dessertspoon peanut oil

Method:

Thinly slice the chicken breasts.
Heat wok and add peanut oil. When starting to smoke, add chicken, garlic and ginger and cook for several minutes. Do not brown the chicken.
Add carrots and capsicum to wok and cook for another couple of minutes.
Add stock and the other ingredients apart from coconut cream, flour and noodles.
Blend the flour with the coconut cream and add to pan. When mixture thickens, add the noodles and simmer for a few minutes, then serve.
To make this low fat, use bottled garlic, ginger, coriander and a can of light and creamy carnation milk with coconut instead of coconut cream. Instead of using peanut oil, spray the wok with some cooking spray instead. This will taste just as good and you have almost no saturated fat in the recipe. If you are on the weight watchers point system, you would only have 4.5 points for a serve of this.