Green Curry Chicken

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor.

Yield: 4 servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 6.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 29.7g
  • Carbohydrate: 25.9g
  • Fiber: 1.5g
  • Cholesterol: 66mg
  • Iron: 1.7mg
  • Sodium: 606mg
  • Calcium: 20mg

Ingredients

  • The 5 ingredients:
  • 1 cup uncooked basmati rice
  • 1 pound (1-inch) cubed chicken breast tenders
  • 2 to 3 teaspoons green curry paste
  • 1 (14-ounce) can light coconut milk, divided
  • 2 cups tricolor prechopped bell pepper mix

Preparation

  1. Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.
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