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Thai Chicken Curry

Name: Thai Chicken Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Thai
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 unsweetened shredded coconut

12 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Frequent trips to New York City and its 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—you can always amp up the heat if you like! —Corey Rupp, Dunmore, Pennsylvania

Thai Chicken Curry Recipe photo by Taste of Home

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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 unsweetened shredded coconut

Directions

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.

Nutrition Facts

1 cup chicken mixture with 1/2 cup rice: 358 calories, 13g fat (6g saturated fat), 63mg cholesterol, 635mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

Thai Chicken Curry

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