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Thai-Style Chicken Coconut Curry

Thai-Style Chicken Coconut Curry
Makes: 4  servings


  • 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


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.

From FitnessMagazine.com