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Thai Chicken Curry

 Thai Chicken Curry
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
4 ServingsPrep/Total Time: 30 min.


  • 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.

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Thai Chicken Curry (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1 cup chicken mixture with 1/2 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, 1-1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer