Thai Red Curry Chicken and Vegetables

Yield: 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

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Nutritional Information

Amount per serving
  • Calories: 379
  • Fat: 12.8g
  • Saturated fat: 5.9g
  • Protein: 32.8g
  • Carbohydrate: 34.8g
  • Cholesterol: 66mg
  • Iron: 2.5mg
  • Sodium: 677mg
  • Calories from fat: 30%
  • Fiber: 3.7g
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  1. Combine cornstarch and water in a medium bowl, stirring until smooth. Add coconut milk and next 8 ingredients, stirring well. Set aside.
  2. 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.
  3. 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.
  4. Spoon chicken mixture into bowls; top with peanuts, cilantro, and lime wedges. Serve immediately with rice.
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