Prep Time
20 Mins
Cook Time
26 Mins
5 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

PauletteinSC's Review

July 06, 2011
We loved this. I added more curry paste and also some soy sauce, omitting the salt. I also used julienned zucchini in place of the tomatoes and mushrooms. I also used regular rice, which I started before chopping up the vegetables.

chefbille's Review

May 20, 2010
This was very good, although it needed quite a bit more red curry paste. 1 tsp, as called for by the recipe, barely gave it a curry flavor--1 TBSP would be better. I also substituted yellow bell pepper and green beans for the green pepper and tomatoes. I will make this again!