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Thai Chicken Coconut Curry


Add some vegetables goodness to the curry by stirring in each of a red and yellow bell pepper, thinly sliced along with the broth in step 1

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  • 1 cup light coconut milk
  • 3 scallions, thinly sliced
  • 2 tablespoons thai green curry paste
  • 2 cups reduced sodium chicken broth
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons packed light brown sugar
  • Pinch salt
  • 3/4 lb chicken cutlets, cut into long thin strips
  • 1 cup fresh cilantro leaves
  • 3 cups hot cooked jasmine rice


Servings 4
Preparation time 5mins
Cooking time 25mins


Step 1

Heat the coconut milk in a large heavy saucepan over medium heat. Stir in the scallions and curry paste; cook, stirring frequently, until heated through and smooth, about 3 minutes. Stir in the broth and bring to a boil over medium high heat, stirring constantly. Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook, stirring occasionally, 2 minutes.
Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes. Stir in the cilantro. Ladle the curry evenly into deep bowls and serve with the rice.

Points value: 6
1 1/4 cups curry and 3/4 cup rice


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