Thai Chicken Curry over Couscous

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.

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: about 2/3 cup chicken mixture and about 1/2 cup couscous)
  • Cook time:9 Minutes
  • Prep time:13 Minutes
  • Other:5 Minutes


  • 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.

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

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Thai Chicken Curry over Couscous recipe