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

This Thai-style chicken recipe is also good with shrimp in place of the chicken. Serve over rice, and garnish with green onion tops.

Lisa Zwirn
Recipe by Cooking Light July 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

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Nutrition Facts

195 calories; calories from fat 26%; fat 5.7g; saturated fat 2.2g; mono fat 0.8g; poly fat 1.5g; protein 27.3g; carbohydrates 6.7g; fiber 0.9g; cholesterol 66mg; iron 1.2mg; sodium 601mg; calcium 26mg.
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