Thai Red Curry Chicken and Vegetables



6 servings (serving size: 1 2/3 cups chicken mixture, about 1 tablespoon peanuts, 2 teaspoons cilantro, 1 lime wedge, and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 379
Fat 12.8 g
Satfat 5.9 g
Protein 32.8 g
Carbohydrate 34.8 g
Cholesterol 66 mg
Iron 2.5 mg
Sodium 677 mg
Caloriesfromfat 30 %
Fiber 3.7 g
Calcium 64 mg


2 1/2 tablespoons cornstarch
2 tablespoons water
2 1/3 cups light coconut milk
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fish sauce
1 1/2 tablespoons minced fresh ginger
1 tablespoon red curry paste
1 tablespoon honey
1 1/2 teaspoons grated fresh lime rind (about 2 limes)
2 large garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 tablespoon peanut oil, divided
1 1/2 pounds skinless, boneless chicken breast, cut diagonally into thin strips
3 cups sugar snap peas, trimmed
2 cups thin red bell pepper strips
1 cup thinly diagonally sliced carrot (2 large)
1/2 cup chopped onion
1/3 cup chopped unsalted, dry-roasted peanuts
1/4 cup chopped fresh cilantro
6 lime wedges
3 cups hot cooked jasmine rice


Combine cornstarch and water in a medium bowl, stirring until smooth. Add coconut milk and next 8 ingredients, stirring well. Set aside.

Heat 1/2 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes or until done. Remove chicken from pan, and set aside. Add remaining 1/2 tablespoon oil to pan.

Add peas and next 3 ingredients to pan; sauté 3 minutes or just until crisp-tender. Stir in coconut milk mixture. Bring to a boil over medium-high heat; cook 3 to 4 minutes or until thick. Return chicken to pan; cook 1 to 2 minutes or until chicken is thoroughly heated.

Spoon chicken mixture into bowls; top with peanuts, cilantro, and lime wedges. Serve immediately with rice.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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