A 30 Minute Meal That Wont Break The Bank


         This is one of my favorite chicken curry recipes. It only takes about 30 minutes and costs less than 10 bucks.  I made this the other night and it was a hit. With only 358 calories and 13 grams of fat you won’t be feeling guilty after eating. It has 635 mg of sodium which can be a little high for people watching their salt like me. I often just omit the soy sauce all together and let everyone add their own at the table. Be sure to look for unsweetened coconut in the baking or health food section of your grocery store.  This feeds four or three very hungry people.

  •  1 lb boneless chicken breasts, cut into ½ inch cubes ( boneless thigh meat is good too if you like dark)
  • ½ tsp salt (optional)
  • ¼ tsp white pepper
  • 1 tsp virgin olive oil
  • 6 green onions finely sliced
  • 2 garlic cloves minced
  • 2 Tbsp corn starch
  • 1 ½ cups reduced sodium chicken stock or vegetable stock
  • ¾ cups light coconut milk
  • 1 Tbsp lime juice (fresh squeezed is always better)
  • 1 tsp red curry paste (You can also use green paste)
  • 1 tsp reduced sodium soy sauce
  • 2 cups cooked brown rice
  • ¼ cup finely shredded unsweetened coconut.

       Trim any fat of the chicken and toss it in a bowl with salt and pepper. In a large nonstick skillet, heat oil over medium/high heat and add chicken. Cook 2-3 minutes or until outside surface of chicken is no longer pink stirring often. Add green onions and garlic, Cook 1 minute longer. In a mixing bowl, mix cornstarch and stock until smooth and stir into pan with chicken.  Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer uncovered 5-6 minutes or until sauce is slightly thickened.  If you over thicken your sauce just add a few table spoons of water to it. Serve with rice and garnish with coconut, any extra green onions and/or lime wedges. For crispy chicken, dust chicken cubes in cornstarch before frying. This will give them a slight crunch even under your sauce.  You can also use red curry paste if you don’t have the green, I like them both.  I also like this over fresh egg noodles too. Well I hope you enjoy your Thai chicken curry in 30 minutes.