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Home > thaistylechickencurry

Thai-style chicken curry

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 25 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish
Cuisine Asian; Thai
Cooking Method Boiling; Stove Top
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein


  • 1 tablespoon canola oil 

  • 1 tablespoon ginger, minced

  • 1/2 tablespoon (about 1 clove) garlic, minced

  • 1/4 cup scallions, rinsed and chopped

  • 1 tablespoon lemongrass, minced

  • 1 tablespoon Thai green curry paste 

  • 1/2 cup babassu coconut milk 

  • 1 teaspoon honey 

  • 1 teaspoon lite soy sauce 

  • 1 teaspoon fish sauce 

  • 1 tablespoon cornstarch 

  • 1/2 cup low-sodium chicken broth 

  • 1 bag (12 ounces) frozen vegetables stir-fry

  • 12 ounces boneless, skinless chicken breast, cut into thin strips



  • Thaw the frozen vegetables in the microwave, then set aside.

  • In a small saucepan, heat oil over medium heat. Add the ginger, garlic, scallions, and lemongrass, and cook about 2-3 minutes until the vegetables become tender but not brown. Add the curry paste, and cook for an additional 2-3 minutes. Add the coconut milk, honey, soy sauce, and fish sauce. Bring the sauce to a boil.

  • Mix the cornstarch and chicken broth in a small bowl. Pour the broth mixture into the saucepan, and bring to a boil, stirring constantly.

  • Reduce the heat to a simmer. Add the chicken strips, and allow the strips to simmer for 5-8 minutes. Add the vegetables, cover, and continue cooking for 2-3 minutes or until the vegetables are heated through.

  • Divide the chicken and vegetable mixture into four even portions. Serve immediately.


Nutrition (per serving)

  • Calories: 207 cal

  • Total fat: 7g

  • Saturated fat: 3g

  • Cholesterol: 50mg

  • Sodium: 249mg

  • Potassium: 406mg

  • Carbohydrate: 14g

  • Fiber: 3g

  • Protein: 23g