Cristina Cooks: Thai Chicken Curry from "Taste of Home" Magazine

Cristina Cooks: Thai Chicken Curry from "Taste of Home" Magazine


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 6 green onions, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 1½ cups chicken stock
  • ¾ cup light coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon red curry paste
  • 1 teaspoon reduced-sodium soy sauce
  • 2 cups cooked brown rice
  • ¼ cup finely shredded unsweetened coconut

Recipe by: Corey Rupp, Scranton, Pennsylvania
4 Servings
Prep/Total Time: 30 min. Recipe:

  1. Toss chicken with salt and pepper.
  2. In a large nonstick skillet, heat oil over medium-high heat.
  3. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink.
  4. Add green onions and garlic; cook 1 minute longer.
  5. In a small bowl, mix cornstarch and stock until smooth; stir into pan.
  6. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil.
  7. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened.
  8. Serve with rice; sprinkle with coconut.

Nutritional Facts: 1 cup chicken mixture with ½ cup rice equals 358 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 635 mg sodium, 31 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1½ fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer.

Cristina Cooks Thai Chicken Curry

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