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Thai-Style Chicken Curry
Makes 2 servings
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Ingredients
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4
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small bone-in chicken thighs (1-1/2 pounds)
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1
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small onion, quartered
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1/2
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to 1 jalapeño pepper, seeded and minced*
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1/2
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tablespoon reduced-sodium soy sauce
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1/2
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inch slice fresh ginger
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1
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to 2 cloves garlic
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2
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teaspoons ground cumin
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1/2
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teaspoon ground coriander seed
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1
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cup reduced-fat coconut milk**
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1
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lime
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1/4
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cup chopped cilantro leaves
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2/3
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cup cooked instant brown rice
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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**If using canned coconut milk, leftover milk can be frozen for later use.
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1. Remove skin and any visible fat from chicken thighs. In large nonstick skillet lightly coated with cooking spray, brown chicken on both sides over medium-high heat, cooking 12 to 15 minutes.
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2. Combine in food processor or blender onion, pepper, soy sauce, ginger, garlic, cumin and coriander. Pulse machine to make paste, thinning with a little water.
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3. Remove chicken from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. Add coconut milk and bring to a boil. Reduce heat and return chicken to pan. Cook, uncovered, at rapid simmer, until chicken is no longer pink in center and sauce reduces and thickens slightly, about 20 minutes.
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4. Squeeze the lime juice into pan and stir gently to blend. Garnish with cilantro and serve with rice.
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©Publications International, Ltd.
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Nutrients per Serving
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(2 chicken thighs with 1/2 cup sauce and 1/3 cup rice)
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Calories
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352
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Calories from Fat
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33 %
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Total Fat
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13 g
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Saturated Fat
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6 g
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Cholesterol
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115 mg
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Carbohydrate
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28 g
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Fiber
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3 g
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Protein
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30 g
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Sodium
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317 mg
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Dietary exchanges
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2 Starch
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3 Meat
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1 Fat
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