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Thai-Style Chicken Coconut Curry


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4 servings View Nutrition Facts

Ingredients

  • 1  cup thinly sliced shallots
  • 2  tablespoons grape-seed or canola oil
  • 2  serrano chilies, thinly sliced
  • 1  one-inch piece fresh ginger, peeled and sliced into matchsticks
  • 1  clove garlic, chopped
  • 1  teaspoon ground turmeric
  • 1 1/2  cups cabbage, sliced into 1/2-inch-wide strips
  • 1  carrot, peeled and thinly sliced
  • 1  cup sliced mushroom caps
  • 14  ounce light coconut milk
  • 1  pound skinless, boneless chicken breast cut into 1-inch chunks
  • 2  tablespoons reduced-sodium soy sauce
  • 2  medium tomatoes, cored and sliced into wedges
  • 1  cup snow peas, strings removed, cut in half
  • 1/2  cup fresh basil leaves, torn into pieces
  • 1  scallion, greens sliced into 1-inch lengths, whites thinly sliced
  • 1  cup jasmine rice, cooked according to package directions
  • 1  lime, cut into wedges, for serving

Directions

Combine shallots and oil in a large saucepan over high heat; saute for about 2 minutes. Reduce heat to medium; add the chilies, ginger, garlic, and turmeric, and saute for 1 minute. Add cabbage, carrot, and mushrooms, and saute for another 2 minutes. Pour in the coconut milk and 1 cup of water; bring the mixture to a boil. Add chicken and soy sauce and simmer uncovered for 5 minutes, stirring occasionally. Mix in tomatoes and snow peas and simmer for 3 minutes, or until the chicken is cooked through. Add the basil and scallion and simmer for 1 minute more. Serve with jasmine rice and lime wedges.

Thai-Style Chicken Coconut Curry
cortney.asberry says:
Where's the curry?
Where's the curry?

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Comments ( 1 )
2508123843
cortney.asberry wrote:

Where's the curry?

2/21/2010 09:43:21 PM Report Abuse

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