Rating: 3 stars
15 Ratings
  • 1 star values: 4
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 2

Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.

David Bonom
Recipe by Cooking Light September 2004

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

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  • While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.

  • Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.

Nutrition Facts

361 calories; calories from fat 18%; fat 7.2g; saturated fat 2.6g; mono fat 1.8g; poly fat 1.2g; protein 34.4g; carbohydrates 38.1g; fiber 4.4g; cholesterol 66mg; iron 2.2mg; sodium 778mg; calcium 39mg.
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