In a large nonstick skillet, heat oil over medium-high heat.
Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink.
Add green onions and garlic; cook 1 minute longer.
In a small bowl, mix cornstarch and stock until smooth; stir into pan.
Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil.
Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened.
Serve with rice; sprinkle with coconut.
Nutritional Facts: 1 cup chicken mixture with ½ cup rice equals 358 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 635 mg sodium, 31 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1½ fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer.