Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup couscous)

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

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Ratings & Reviews

FoodstorageBeth's Review

November 06, 2008
I have made this recipe 4 times and love it. It is simple to make. I didn't have the lower fat coconut milk but I think that made it richer tasting. Very Good!

Stacy1972's Review

November 08, 2014

EllenDeller's Review

May 12, 2014
If you sub chicken broth for water and up both the curry paste and the sugar (and make it brown sugar!) to 1 TB, this is not bad. I also added some pineapple chunks and had this with rice rather than couscous, as that's more appropriate to a Thai curry.

amandadawes's Review

January 29, 2014
I would not make this again. As other readers have stated it was very bland. I added more coconut milk and curry paste which helped but really was not delicious.

hspencer76's Review

August 29, 2011
I double the amount of curry called for and that gives it some zip. This is in the regular rotation - solid recipe.

carolfitz's Review

April 10, 2011
Made curry to recipe, omitting water and using fresh garlic & ginger and sliced chicken breast rather than tenders. Added some sliced red bell pepper to use it up -- gave a nice hit of color. Served with rice & bok choy, leftovers from CL's red curry halibut. Botle of hot sauce on the table. Pretty good.

vickylt's Review

November 21, 2010
Frankly, this was awful. There was no curry taste to it and it was very bland. I will not use this again and am surprised that Cooking Light published this.

EvaHammond's Review

April 14, 2010
I decided to make this recipe at the last minute, so I didn't have green curry paste handy; substitued with yellow curry sauce. My family loved it, but agreed it could have been a little bit spicier. Had it with jasmine rice. Will try it again with green curry!!

Patten's Review

March 18, 2010
i followed the recipe but added more peas. i wish i had used all coconut milk and more curry paste as it lacked flavor. smelled wonderful but the taste didn't match. will try it again with those additions!

jessie2008's Review

January 12, 2010
This was an excellent and easy meal. Followed some of the other reviewers recommendations and used fresh onion, garlic and ginger. Also used all coconut milk instead of adding water. I like my food spicy so I used extra curry paste and added some chili sauce. Also served with jasmine rice. Will absolutely be making this again.