Print: Page | 3x5 | 4x6 Print

Thai-Style Chicken Coconut Curry

Rated :

by 17 people

Comment

Makes: 4 servings View Nutrition Facts

Ingredients

1 cup thinly sliced shallots

2 tablespoons grape-seed or canola oil

2 serrano chilies, thinly sliced

1 1 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 ounces 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

1. 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.

Back to Recipe Center main »

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

First Name:

Last Name:

Address:

City:

State:

Zip Code:

Email Address:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.

What do you think? Rate this recipe!

Comments >

janpalaco wrote:

I found this recipe to be quite bland:-( Probably won' make it again.

2/3/2013 04:26:08 PM Report Abuse

eva_helenlovell wrote:

can't you include a measurement convertor as we use kilos in Aust.

1/19/2012 06:29:02 PM Report Abuse

eva_helenlovell wrote:

can't you add a measurement converter. We use kilos etc here in Aust.

1/19/2012 06:27:23 PM Report Abuse

joanb_0214 wrote:

I'm excited to try this. :)

10/7/2011 06:02:05 AM Report Abuse

anonymous wrote:

I just found this recipe when I opened my browser and served it for our Filipino priest as his farewell dinner. We also had another couple over. It was a HUGE hit. Awesome flavors with very unique ingredients. Mine was maybe a bit soupy but my husband loved it and won't eat dishes with cooked cabbage or mushrooms. The other couple asked for the recipe! Thanks Pat

5/26/2011 10:00:26 AM Report Abuse