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Thai Chicken Curry Recipe
Thai Chicken Curry Recipe photo by Taste of Home

Thai Chicken Curry Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Thai Chicken Curry in Taste of Home September/October 2013

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Thai Chicken Curry

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 5, 2013

have made this twice now, with substitutions. It's a huge hit with the entire family. Second time, I just laid it on a bed of spinach - yum!! I was out of coconut milk the second time and used some sweetened condensed milk instead, cooking the coconut into the sauce - my husband really loved it.

MY REVIEW
Reviewed Sep. 29, 2013

OMG so good. I added a lot more curry paste. I also toasted the unsweetened coconut to put on top. This gave it an extra added flavor. On the side I did Near East brown rice. Would definitely make again.

MY REVIEW
Reviewed Sep. 13, 2013

I used a tablespoon of masman curry paste. I also added vegetables beans, cauliflower, broccoli, eggplant, potatoes and peas What I had from the garden

MY REVIEW
Reviewed Sep. 7, 2013

My husband and I agree with the previous review. This was really bland and thin tasting.

MY REVIEW
Reviewed Aug. 18, 2013

Not even close to a Thai curry. Needs peppers, vegetables and way more curry paste.

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