Thai Chicken-Coconut Curry
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned unsweetened light coconut milk
1 cup(s)
Scallions
3 medium
Green curry paste
2 Tbsp
Reduced sodium chicken broth
2 cup(s)
Asian fish sauce
1 Tbsp
Packed light brown sugar
2 tsp
Table salt
1 pinch(es)
Uncooked skinless boneless chicken breast
12 oz
Cilantro
1 cup(s)
Cooked Jasmine 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.
3
Serving size: 11/4 cups curry and 3/4 cup rice
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