Frequent trips to New York City and it's diverse food scene got me hooked on spicy Thai food. I know most people don’t have a heat-proof tongue like I do, so I kept this version pretty mild. —Corey Rupp, Dunmore, Pennsylvania
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 6 green onions, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons cornstarch
- 1-1/2 cups chicken stock
- 3/4 cup light coconut milk
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- 1 teaspoon reduced-sodium soy sauce
- 2 cups cooked brown rice
- 1/4 cup finely shredded unsweetened coconut
- Toss chicken with salt and pepper. 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. Yield: 4 servings.
Originally published as Thai Chicken Curry in Taste of Home September/October 2013
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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