Thai-Style Chicken Coconut Curry

Found in Fitness magazine

Yield: 4 servings
Community Recipe from


  • 1 cup(s) shallots Cup thinly sliced
  • 2 tablespoon(s) grape-seed or canola oil
  • 2 Serrano chilies Thinly sliced
  • 1 1 inch fresh ginger peeled and sliced into matchsticks
  • 1 clove garlic chopped
  • 1 teaspoon(s) ground turmeric
  • 1 1/2 cup(s) cabbage sliced into 1/2 inch-wide sprips
  • 1 carrot peeled and thinly sliced
  • 1 cup(s) mushroom caps sliced
  • 14 ounce(s) light coconut milk
  • 1 pound(s) skinless boneless chicken breast cut into 1-inch chunks
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 2 medium tomatoes cored and sliced into wedges
  • 1 cup(s) snow peas strings removed, cut in half
  • 1/2 cup(s) fresh basil leaves torn into pieces
  • 1 scallion greens sliced into 1-inch lengths, whites thinly sliced


  1. Combine shallots and oil in a large saucepan over hight heat; saute for about 2 minutes. Reduce heat to medium; add the chiles, ginger, garlic and turmeric, and saute for 1 minute. Add cabbage, carrot, and mushrooms, and sate for another 1 minutes. Pour in the coconut milk and 1 cup of water; bring the mixture to a boil. Add chicken and soy sauce and simmer uncovered for 5 minutes, stirring occasionally. Mix in tomatoes and snow peat and simmer for 3 minutes, or until the chicken is cooked through. Add the basil and scallion and simmer for 1 minute more. Serve with jasmine rice.

  2. 436 calories (less with no rice) per serving
May 2013

This recipe is a personal recipe added by VeggieLove24 and has not been tested or endorsed by MyRecipes.

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