30-Minute Heart-Healthy Meals
Pages in this Story:
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- Thai-Style Chicken Coconut Curry
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- Take Action Today!
Thai-Style Chicken Coconut CurryMakes: 4 servings
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 garlic clove, 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 can 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
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.
Nutrition facts per serving: 436 calories, 33g protein, 38g carbohydrate, 17g fat (6g saturated), 4g fiber.
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