Thai Chicken Curry over Couscous

Oxmoor House
Sweet fresh pineapple and tart lime juice contrast with fiery red curry paste to create an explosion of flavor. This is a creative way to use leftover chicken.
4 servings (serving size: about 2/3 cup chicken mixture and about 1/2 cup couscous)


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1 cup water
2/3 cup uncooked couscous
1/4 cup light mayonnaise
2 tablespoons plain nonfat yogurt
2 tablespoons honey
1 tablespoon fresh lime juice
1 1/2 cups chopped cooked chicken breast
1/3 cup diced fresh pineapple
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
Cooking spray
2 tablespoons slivered almonds
2 tablespoons minced fresh ginger
1 teaspoon Thai red curry paste
2 1/2 cups fresh baby spinach


Prep: 13 Minutes
Cook: 9 Minutes
Other: 5 Minutes

Bring 1 cup water to a boil in a medium saucepan. Stir in couscous; cover and remove from heat. Let stand 5 minutes, and fluff with a fork.

. Combine mayonnaise and next 3 ingredients in a bowl, stirring well. Stir in chicken and next 3 ingredients; set aside.

. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add almonds, and sauté 3 to 4 minutes or until golden. Add ginger and curry paste; cook 30 seconds or until fragrant. Stir into chicken mixture. Return pan to heat; increase heat to medium-high. Add spinach to pan, and cook 2 minutes or until spinach wilts; stir into chicken mixture. Serve over couscous.

Created date

March 2010

Nutritional Information

Calories 300
Fat 8.8 g
Satfat 1.7 g
Protein 20.9 g
Carbohydrate 34.4 g
Cholesterol 50 mg
Iron 1.6 mg
Sodium 215 mg
Caloriesfromfat 26 %
Fiber 2.5 g
Calcium 49 mg