THAI CHICKEN CURRY

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Thai Chicken Curry image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 358 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

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