Thai-Style Chicken Coconut Curry

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.