Thai-style Chicken Coconut Curry

Ingredients

  • 1 cup  thinly sliced shallots
  • 2 tablespoons  grape-seed or canola oil
  • 2   serrano chilies, thinly sliced
  • 1 one-inch  piece fresh ginger, peeled and sliced into matchsticks
  • 1 clove  garlic, chopped
  • 1 teaspoon  ground turmeric
  • 1 1/2 cups  cabbage, sliced into 1/2-inch-wide strips
  • 1   carrot, peeled and thinly sliced
  • 1 cup  sliced mushroom caps
  • 14 ounce  light coconut milk
  • 1 pound  skinless, boneless chicken breast cut into 1-inch chunks
  • 2 tablespoons  reduced-sodium soy sauce
  • 2 medium  tomatoes, cored and sliced into wedges
  • 1 cup  snow peas, strings removed, cut in half
  • 1/2 cup  fresh basil leaves, torn into pieces
  • 1   scallion, greens sliced into 1-inch lengths, whites thinly sliced
  • 1 cup  jasmine rice, cooked according to package directions
  • 1   lime, cut into wedges, for serving

Description

Light Coconut Milk Helps Keep The Fat Down In The Sauce For This Chicken And Vegetable Dinner.

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