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

We packed this classic curry dish with fresh vegetables and used light coconut milk to cut some of the fat. Boil-in-bag jasmine rice saves you time while still providing jasmine rice's signature aroma and moist, tender texture.

Katherine Cobbs
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
20 mins
cook:
26 mins
total:
46 mins
Yield:
5 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.

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  • While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until done. Remove chicken from pan; set chicken aside.

  • Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.

  • Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

  • Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

245 calories; calories from fat 25%; fat 6.7g; saturated fat 4g; protein 24.2g; carbohydrates 23.8g; fiber 1.6g; cholesterol 53mg; iron 1.5mg; sodium 449mg; calcium 30mg.
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