Thai-style Chicken Curry

Posted on February 8, 2014 by DiabetesDigest.com Staff in Healthy Recipes

Prep time: 20 minutes
Cook time: 25 minutes

Classic Thai flavors blend together beautifully in this delicious curry;  add more green curry paste for a spicy kick

Ingredients

For sauce:

  • 1 Tbsp peanut oil or vegetable
  • 1 Tbsp ginger, minced (or a 1-inch piece, crushed)
  • ½ Tbsp garlic, minced (about 1 clove)
  • ¼ C scallions (green onions), rinsed and chopped
  • 1 Tbsp lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon)
  • 1 Tbsp Thai green curry paste
  • ½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk; then, measure ½ C for recipe)
  • 1 tsp honey
  • 1 tsp lite soy sauce
  • 1 tsp fish sauce
  • 1 Tbsp cornstarch
  • ½ C low-sodium chicken broth

 For chicken and vegetables:

  • 1 bag (12 oz) frozen vegetable stir-fry
  • 12 oz boneless, skinless chicken breast, cut into thin strips

Method

  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.
  2. For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2 – 3 minutes.
  3. Add curry paste, and cook for an additional 2 – 3 minutes.
  4. Add coconut milk, honey, soy sauce, fish sauce and bring to a boil over high heat.
  5. In a bowl, mix cornstarch with chicken broth.  Add mixture to the saucepan and return to a boil while stirring constantly.
  6. Lower heat to a simmer and add chicken strips.  Simmer gently for 5 – 8 minutes.
  7. Add thawed vegetables and continue to cook gently with lid on until the vegetables are heated through, an additional 2 – 3 minutes.
  8. Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables and serve.

 Tip:  Delicious served over rice or Asian-style noodles (soba or udon).

Yield:  4 servings
Serving size:  3 oz chicken, 1 C vegetables

Each serving provides:  calories 207, total fat 7g, saturated fat 3g, cholesterol 50mg, sodium 249mg, total fiber 3g, protein 23g, carbohydrates 14g, potassium 406mg

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