Thai Chicken Curry

Thai Green Chicken Curry (Serves 2)

200g chicken breast, cut into 1 inch pieces
1 tbsp green curry paste
200ml coconut milk
1 tbsp groundnut oil
1 shallot, finely chopped
1 tbsp fish sauce
zest of 1 lime
juice of half a lime
pinch of salt
pinch of sugar
100g jasmine rice, cooked as per packet

1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a
further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
3.Take the curry off the heat and leave to cool for 1 minute.
4.Serve with the cooked rice.

Coconut Curry Thai Chicken

Coconut Curry Sauce:

* 1(13.5-ounce) can light coconut milk
* 1 tablespoon Thai curry paste
* 2 tablespoons curry powder
* 2 teaspoons minced fresh ginger
* 3 cloves garlic, minced
* Dash cayenne pepper
* Kosher salt and freshly ground black pepper


* 8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
* Olive oil cooking spray
* 1 vidalia onion, chopped
* 1 pound boneless skinless chicken breast, fat removed, cut into small pieces
* Kosher salt and freshly ground black pepper
* 2 tablespoons curry powder
* 2 tablespoons peanut butter
* 1 cup thinly sliced roasted red peppers
* 1 cup thinly sliced water chestnuts
* 1 cup scallions, white and green parts, thinly sliced
* Chopped fresh mint and cilantro leaves, for garnish
* Lime wedges, for serving


For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Low Fat Thai Chicken Curry

Coconut milk makes a wonderfully mild and sweet aromatic base for this Thai-accented low fat chicken curry. Chili garlic sauce and curry powder add the the kick, so feel free to adjust the quantities of these to suit your taste. Many supermarkets now routinely stock canned coconut milk and chili-garlic paste. Be sure to use the lite coconut milk, which is considerably lower in fat than the regular version.

* 1 14-ounce can “lite” coconut milk
* 3 tbsp reduced-sodium soy sauce
* 1 tsp brown sugar
* 2 tsp curry powder
* 1 tsp bottled minced ginger
* 2 tsp chili-garlic sauce
* 3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
* 1 red pepper, de-seeded and chopped
* 2 cups mushrooms, sliced
* 1 large carrot, chopped
* 1 celery stalk, chopped
* 2 bunches scallions, chopped into 1-inch pieces
* 2-3 baby bok choy, (green parts) chopped


Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Serves 4

Per Serving: Calories 201, Calories from Fat 58, Total Fat 6.5g (sat 4.5g), Cholesterol 49mg, Sodium 518mg, Carbohydrate 12.5g, Fiber 2.5g, Protein 23.2g