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Thai Coconut Chicken Curry
  • 15 MINUTES COOK TIME
  • 25 MINUTES MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN
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Ingredients

  • 1/2 lb boneless skinless chicken breast
  • 3/4 C green onions
  • 4 Basil leaves
  • 1 lime
  • 1 onion
  • 3 tsp olive oil
  • 2 tsp red curry paste
  • 1 C light coconut milk
  • 2 Tbsp soy sauce

Directions

Mise en place

  • Dice the chicken into medium-size pieces. Clean station thoroughly.
  • Wash and dry all the produce.
  • Chop the green onions and basil finely.
  • Juice the lime.
  • Dice the onion.
  • Measure out all the ingredients.

Prepare

  • Brunoise (cook with 1 tsp olive oil) the onions in a small pan. Set aside.
  • Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook thoroughly.
  • Add onion and curry paste to pan. Sauté 1 minute, stirring occasionally. Sauté again for 15 seconds.
  • Stir in coconut milk and soy sauce; cook 3 minutes or until thoroughly heated.
  • Remove from heat; stir in green onions and basil. Add lime juice.

Serve

  • Serve and enjoy!

Recipe in Action

All Categories:
  • 1 Servings
  • Difficulty: Easy
Click here for Nutrition Facts Nutrition Tip

Boneless, skinless chicken breasts are a great source of lean protein that will help your muscles grow.

Cultural Facts

Curry flavors vary widely because spices for the dish are generally selected based on national or regional cultural tradition and family preferences. Curry is used in a variety of countries, including India, Bangladesh, Pakistan, and Sri Lanka.

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