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Green Curry Chicken

Yield Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)
Green curry paste adds pungency to simple chopped chicken in this flavorful dish. Serve Green Curry Chicken for a little zip to your weeknight dinner.

Ingredients

  • 2 tablespoons minced shallots
  • 2 tablespoons green curry paste
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chile paste (such as sambal oelek)
  • 1 tablespoon canola oil
  • 12 ounces cubed skinless, boneless chicken breast
  • 1 (13.5-ounce) can light coconut milk
  • 2 cups chopped bok choy
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 402
  • fat 12.9 g
  • satfat 5.4 g
  • sodium 352 mg

How to Make It

  1. Combine shallots, green curry paste, soy sauce, ­sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Sauté chicken 2 minutes. Add curry mixture and light coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy, green onions, and cilantro; cook 2 minutes. Reduce heat, and simmer 8 ­minutes or until chicken is done, stirring occasionally. Serve with hot cooked long-grain rice.