Chicken curry thai-style


Chicken curry thai-style

Chicken curry thai-style

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

– Prep time: 20 minutes.
– Cook time: 25 minutes.
– yield: 4 servings.
– serving size: 3 oz chicken, 1 C vegetables.
– F1 Tbsp peanut oil or vegetable oil.
– 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.


Step 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.
Step 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.
Step 3:Add curry paste, and cook for an additional 2–3 minutes.
Step 4:Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
Step 5:In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
Step 6:Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes.
Step 7:Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
Step 8:Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.

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

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