Thursday, April 29, 2010

Lightened up Thai Chicken Curry

This recipe is one of my favourites by Anne Lindsay from her New Light Cooking book, 1998.  A real hit with the entire family.  Rich and full of flavour but good for you at the same time.  I usually throw in a cup or so of frozen green peas for added benefit.  If you can find it, serve with brown basmati rice.

Thai Chicken Curry in Light Coconut Milk

What You Need: 
1 Tbsp vegetable oil 
4 tsp red curry paste (medium) 
1 ¼ lb boneless skinless chicken, cut into thin strips 
1 onion, coarsely chopped 
1 sweet red pepper, cut into strips 
Grated rind of 1 lemon 
1 cup light coconut milk 
2 Tbsp fish or soy sauce 
1 Tbsp fresh lemon juice 
1/3 cup chopped fresh coriander (cilantro) 

How to Prepare: 
1. In large non-stick skillet heat oil over high heat, stir fry the curry paste for 30 seconds. 
2. Add the chicken strips; stir fry for 3 minutes; stir in the onion, and cook for 1 minute 
3. Add red pepper & lemon rind; stir fry for 1 minute until onion is soft. 
4. Stir in the coconut milk, fish or soy sauce, & lemon juice; bring to boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander/cilantro. Makes 4 servings. 

Nutrition Content per Serving: 
251 calories, 34 g protein, 9 g fat, 9 g carbohydrate, 1 g fibre, 478 mg sodium.

1 comment:

  1. This was soooo yummy. We didn't have rice with this, we had naan instead, and I added half a steamed butternut squash. This was simple, quick, tasty and just different enough. Thanks!