Thai-Style Chicken Curry
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
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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