Thai Chicken-Coconut Curry

Total Time
32 min
7 min
25 min
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 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


uncooked boneless skinless chicken breast(s)

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


1 cup(s), fresh, chopped

cooked white rice

3 cup(s)


  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.

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