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.

guinness4029's Review

May 07, 2009
I was disappointed with this recipe. It was bland...we ended up putting some red curry in it to make it at least have spice. Definitely not making again.

MeganS1's Review

June 28, 2009
LOVED this dish! So simple, and so tasty. Made it with a boxed almond pilaf rice. I used fresh ginger and garlic & added in fresh peas during the last minute of cooking. It tastes like thai food at a restaurant, yet was very simple & I love that it's healthy too. Will be making this again!

Laur71's Review

January 08, 2010
I've made many Cooking Light recipes and am hardly ever disappointed, but this was probably the worst one I've ever made. It had NO flavor, which was very surprising to me with the garlic, onions, fish sauce, ginger, lime juice etc. I normally LOVE coconut milk but I think the addition of the water definitely ruined that. I couldn't even finish my plate - it really did not taste good at all.

eschenk's Review

September 02, 2009
It was very bland - maybe cut the water (or chx broth) by half for the sauce. I would add more green curry paste as well to kick up the flavor - I held back some as this was the first time I made it and didn't want it to get too spicy for my guests but it ended up just tasting bland. I feel like if you play around with the flavors some it could be really great and flavorful

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.

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!!