Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Green curry paste adds pungency to simple chopped chicken in this flavorful dish. Serve Green Curry Chicken for a little zip to your weeknight dinner.

Tiffany Vickers Davis
Recipe by Cooking Light January 2012

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Yield:
Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallots, green curry paste, soy sauce, ­sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Sauté chicken 2 minutes. Add curry mixture and light coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy, green onions, and cilantro; cook 2 minutes. Reduce heat, and simmer 8 ­minutes or until chicken is done, stirring occasionally. Serve with hot cooked long-grain rice.

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Nutrition Facts

402 calories; fat 12.9g; saturated fat 5.4g; sodium 352mg.
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