Taste of Home
Thai Chicken Curry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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6 green onions, thinly sliced
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1 garlic clove, minced
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2 tablespoons cornstarch
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1-1/2 cups chicken stock
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3/4 cup light coconut milk
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1 tablespoon lime juice
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1 teaspoon red curry paste
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1 teaspoon reduced-sodium soy sauce
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2 cups cooked brown rice
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1/4 cup unsweetened shredded coconut
Directions
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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.
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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.
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.
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