Thai-Style Chicken Curry
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 tbsp peanut oil or vegetable oil
- 1 tablespoon ginger, minced (or a 1-inch piece, crushed)
- 1/2 tablespoon garlic, minced (about 1 clove)
- 1/4 cup scallions (green onions), rinsed and chopped
- 1 tablespoon lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon)
- 1 tablespoon Thai green curry paste
- 1/2 cup 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 teaspoon honey
- 1 teaspoon lite soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
- 1/2 cup low-sodium chicken broth
For chicken and vegetables:
Ingredients
For chicken and vegetables:
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Instructions
- 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.
- 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.
- Add curry paste, and cook for an additional 2–3 minutes.
- Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
- In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
- Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes.
- Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
- Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.
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