30-Minute Heart-Healthy Meals

Thai-Style Chicken Coconut Curry

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.