Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: start cooking the rice. cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside. add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes. add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. we like our veggies bright and crisp, so if you want veggies cooked more, add them first and the chicken later. serve over rice. garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings.

Target recipe: in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice.