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Photo of Thai Chicken-Coconut Curry by WW

Thai Chicken-Coconut Curry

8
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, thinly sliced

Green curry paste

2 Tbsp, Thai-variety

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, cut into long, thin strips

Cilantro

1 cup(s), fresh, leaves

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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