Green Curry Chicken

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.


Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 402
Fat 12.9 g
Satfat 5.4 g
Sodium 352 mg


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


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.

Tiffany Vickers Davis,

Cooking Light

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note