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Green Chicken Curry for Two
Green Chicken Curry for Two
1 Review
From the EatingWell Kitchen
If you're looking for a basic Thai green curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists—some brands contain shrimp and some don't.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon canola oil
- 8 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 3 scallions, sliced
- 1 cup diced sweet potato ( ½ inch)
- 1 cup “lite” coconut milk (see Tip)
- 1 tablespoon Thai green, red or yellow curry paste
- 1½ teaspoons fish sauce
- 1½ cups sliced bok choy
- ¾ cup halved green beans, fresh or frozen (thawed)
- 2 tablespoons chopped fresh basil
- 1½ teaspoons lime juice
Preparation
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Active
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Ready In
- Heat oil in a medium skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.
- Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juice to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.
- Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
- Serving size: 1¼ cups
- Per serving: 376 calories; 22 g fat(8 g sat); 4 g fiber; 21 g carbohydrates; 25 g protein; 56 mcg folate; 104 mg cholesterol; 6 g sugars; 0 g added sugars; 11,463 IU vitamin A; 31 mg vitamin C; 103 mg calcium; 3 mg iron; 624 mg sodium; 678 mg potassium
- Nutrition Bonus: Vitamin A (229% daily value), Vitamin C (52% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 1 vegetable, 2½ lean meat, 3 fat
Reviews 1
March 25, 2015
By: rcktgirl
BF loved it
This makes a great weeknight meal. It takes bit longer to get all the ingredients prepped but it's not too bad.
BF loved it. We added WAY more Thai Green Curry sauce because we love it spicy!
Pros: really easy to make
Cons: take a little long to prep
