Thai-Style Chicken Coconut Curry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 cup(s) shallots cup thinly sliced

2 tablespoon(s) grape-seed or canola oil

2 serrano chilies thinly sliced

1 1 inch fresh ginger peeled and sliced into matchsticks

1 clove garlic chopped

1 teaspoon(s) ground turmeric

1 1/2 cup(s) cabbage sliced into 1/2 inch-wide sprips

1 carrot peeled and thinly sliced

1 cup(s) mushroom caps sliced

14 ounce(s) light coconut milk

1 pound(s) skinless boneless chicken breast cut into 1-inch chunks

2 tablespoon(s) reduced-sodium soy sauce

2 medium tomatoes cored and sliced into wedges

1 cup(s) snow peas strings removed, cut in half

1/2 cup(s) fresh basil leaves torn into pieces

1 scallion greens sliced into 1-inch lengths, whites thinly sliced

Directions:

1. Combine shallots and oil in a large saucepan over hight heat; saute for about 2 minutes. Reduce heat to medium; add the chiles, ginger, garlic and turmeric, and saute for 1 minute. Add cabbage, carrot, and mushrooms, and sate for another 1 minutes. Pour in the coconut milk and 1 cup of water; bring the mixture to a boil. Add chicken and soy sauce and simmer uncovered for 5 minutes, stirring occasionally. Mix in tomatoes and snow peat and simmer for 3 minutes, or until the chicken is cooked through. Add the basil and scallion and simmer for 1 minute more. Serve with jasmine rice.
2. calories (less with no rice) per serving

By RecipeOfHealth.com