Thai Green Chicken Curry

© Dotdash Meredith. All rights reserved. Used with permission.

Ingredients like lemon grass, coconut and colorful vegetables keep this chicken-thigh curry feeling fresh. To toast the coconut garnish, place the flakes in a skillet over medium-low heat and cook until just golden-brown, stirring frequently.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 1 cup unsweetened-light coconut milk
• ¼ cup reduced-sodium chicken broth
• 2-3 tablespoons green curry paste
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped fresh lemon grass or 1 teaspoon finely shredded lemon peel
• 1 medium green bell pepper, cut into thin strips
• 1 medium onion, thinly sliced
• ¾ cup julienned or coarsely shredded fresh carrots
• 3 cloves garlic, minced
• 12 ounces boneless, skinless chicken thighs, trimmed
• 2 teaspoons canola oil
• 2 cups hot cooked brown basmati rice or regular brown rice
• ¼ cup flaked coconut, toasted
• Fresh cilantro

Directions

1. For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch and lemon peel (if using); set aside.
2. Coat a wok or large nonstick skillet with cooking spray; heat over medium-high heat. Add bell pepper and onion; cook and stir for 3 minutes. Add carrots, garlic and lemon grass (if using); cook and stir until vegetables are crisp-tender, about 2 minutes more. Remove vegetables from wok.
3. Cut chicken into thin bite-size strips. Add oil to the pan; add chicken. Cook and stir over medium-high heat until chicken is no longer pink, 3 to 5 minutes. Push from center of the pan.
4. Stir sauce; add to center of pan. Cook and stir until slightly thickened and bubbly. Return vegetables to pan; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through. Serve chicken mixture over rice. Sprinkle with coconut and cilantro.

Nutritional Information

Per Serving: 344 Calories, Total Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 81 mg, Carbohydrates: 37 g, Fiber: 4 g, Total Sugars: 5 g, Protein: 21 g, Sodium: 445 mg, Potassium: 336 mg