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  • Thai-Style Chicken Curry

Classic Thai flavors blend together beautifully in this delicious curry; add more green curry paste for a spicy kick

Recipe Source: Deliciously Healthy Dinners


  • For sauce:

    1 Tbsp peanut oil or vegetable oil
    1 Tbsp ginger, minced (or a 1-inch piece, crushed)
    ½ Tbsp garlic, minced (about 1 clove)
    ¼ C scallions (green onions), rinsed and chopped
    1 Tbsp lemongrass, minced (or the zest from 1 lemon:  Use a peeler to grate a thin layer of skin off a lemon)
    1 Tbsp Thai green curry paste
    ½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk; then, measure ½ C for recipe)
    1 tsp honey
    1 tsp lite soy sauce
    1 tsp fish sauce
    1 Tbsp cornstarch
    ½ C low-sodium chicken broth

  • For chicken and vegetables:

    1 bag (12 oz) frozen vegetable stir-fry 
    12 oz boneless, skinless chicken breast, cut into thin strips

calories 207
Total fat 7 g
Saturated fat 3 g
Cholesterol 50 mg
Sodium 249 mg
Total fiber 3 g
Protein 23 g
Carbohydrates 14 g
Potassium 406 mg


  • 1
    Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.

  • 2
    For sauce, heat oil in a small saucepan on medium heat.  Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.

  • 3
    Add curry paste, and cook for an additional 2–3 minutes.

  • 4
    Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.

  • 5
    In a bowl, mix cornstarch with chicken broth.  Add mixture to the saucepan, and return to a boil while stirring constantly. 

  • 6
    Lower heat to a simmer, and add chicken strips.  Simmer gently for 5–8 minutes. 

  • 7
    Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.

  • 8
    Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.

Tip: Delicious served over rice or Asian-style noodles (soba or udon).

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