Thai Chicken Curry over Couscous

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)

Recipe from

Oxmoor House

Recipe Time

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

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

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

Add Note