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.

Yield: 4 servings (serving size: about 2/3 cup chicken mixture and about 1/2 cup couscous)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 8.8g
  • Saturated fat: 1.7g
  • Protein: 20.9g
  • Carbohydrate: 34.4g
  • Cholesterol: 50mg
  • Iron: 1.6mg
  • Sodium: 215mg
  • Calories from fat: 26%
  • Fiber: 2.5g
  • Calcium: 49mg


  • 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


  1. 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.
  2. . Combine mayonnaise and next 3 ingredients in a bowl, stirring well. Stir in chicken and next 3 ingredients; set aside.
  3. . 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.
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