Low fat Thai chicken curry

Easy Chicken Curry

1 Can Light Coconut Milk
1/2 Tbs. Crushed Red pepper flakes
3 cloves crushed garlic
1 sliced white onion
3 Tbs. Red Curry Paste ( try 'Taste of Thai')
2 Tbs. Vegetable Oil
1 Lb. Boneless and skinless chicken thighs, diced
Cooked Jasmine rice
1/2 C. Chicken broth

Place oil in a deep skillet or wok. Use medium heat. Add onion, garlic, and pepper flakes. Saute for 2 minutes, until onion is translucent. Add chicken, then chicken broth. Let simmer on medium heat for 5-10 minutes, stirring occasionally. Add curry paste and stir for another 5 minutes. Add coconut milk, to taste. I usually add 1/2 a can at a time. Serve over jasmine rice.