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Thai chicken curry with rice

8
7
7
SmartPoints® value per serving
Total Time
32 min
Prep
7 min
Cook
25 min
Serves
4
Difficulty
Easy
Want a warming bowl of pure comfort? Look no further than a classic Thai chicken-coconut curry. With decadent coconut milk and fragrant curry paste, this filling recipe also features grilled chicken and chicken broth over white rice to combine nutritious protein, hearty grains, and fresh seasoning to satisfy the senses. Want recreate the experience of ordering this dish out from a traditional Thai restaurant? We recommend adding some fresh chopped vegetables to the curry for extra volume without adding any SmartPoints. Stir thinly sliced red and yellow bell pepper along with the broth in step one to let them stew and release their flavor.

Ingredients

Light unsweetened coconut milk

1 cup(s)

Uncooked scallion(s)

3 medium, thinly sliced

Green curry paste

2 Tbsp

Reduced-sodium chicken broth

2 cup(s)

Fish sauce

1 Tbsp, Asian variety

Packed brown sugar

2 tsp

Table salt

⅛ tsp

Uncooked boneless skinless chicken breast(s)

¾ pound(s), cutlets, cut into long, thin strips

Cilantro

1 cup(s), fresh, chopped

Cooked white rice

3 cup(s)

Instructions

  1. Heat the coconut milk in a large heavy saucepan over medium heat. Stir in the scallions and curry paste; cook, stirring frequently, until heated through and smooth, about 3 minutes. Stir in the broth and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook stirring occasionally, 2 minutes.
  2. Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes. Stir in the cilantro. Ladle the curry evenly into deep bowls and serve with the rice. Yields 1 1/4 cups curry and 3/4 cup rice per serving.