Thai Chicken-Coconut Curry
- Total Time
Add some vegetable goodness to the curry by stirring in 1 each of a red and yellow bell pepper, thinly sliced, along with the broth in step 1.
light unsweetened coconut milk1 cup(s)
uncooked scallion(s)3 medium, thinly sliced
green curry paste2 Tbsp
reduced-sodium chicken broth2 cup(s)
fish sauce1 Tbsp, Asian variety
packed brown sugar2 tsp
table salt⅛ tsp
uncooked boneless skinless chicken breast(s)¾ pound(s), cutlets, cut into long, thin strips
cilantro1 cup(s), fresh, chopped
cooked white rice3 cup(s)
- 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.
- 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.