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Thai Red Curry Coconut Chicken

A great quick weeknight meal to prepare during the busy holiday season!

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( 3 Ratings)

3 Ratings

5 Stars 67%

4 Stars 33%

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Member Reviews ( 2 )

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Prep Time 20 min
Total Time 25 min
Servings 4

Ingredients

1: container (6 oz) Liberté® Méditerranée coconut yogurt

1/4: cup chicken broth

2: tablespoons Thai red curry paste

1: teaspoon finely chopped gingerroot

2: cloves garlic, finely chopped

1: tablespoon olive oil

1: lb boneless skinless chicken breasts, cut into bite-size chunks

1: tablespoon creamy peanut butter

1: cup sugar snap pea pods

1: red bell pepper, diced (1 cup)

: Salt and pepper, if desired

2: cups cooked rice

: Chopped fresh cilantro, if desired

: Lime wedges, if desired

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Directions

1 In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
3 Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
4 Serve over rice. Sprinkle with cilantro, and serve with lime wedges.

EXPERT TIPS

Expert Tips

There are many different kinds of rice available. Try with brown or jasmine rice.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 240mg; 240%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 45%;
Calcium: 10%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/15/2013 9:33:00 AM REPORT ABUSE Solobiz said:

Rating:

I made this just last night and it was fabulous. My husband loved it and my picky 9th grade son loved the chicken, he's not so keen on veggies. I love the fact that it uses coconut yogurt. I used Yoplait Greek yogurt as I could not find the other brand. You get tons of flavor for very little fat. I made the recipe as directed but next time I will add some other veggies. You could use whatever veggies you like, baby corn, matchstick carrots, mushrooms, bamboo shoots, water chestnuts, etc. If you like it a little spicier add a few drops of Sriracha Hot Chili Sauce either while cooking or add it later on individual servings. That sauce is super hot so use it sparingly until you know how much you like.

This reply was: Helpful Inspiring

Posted 3/12/2013 9:58:59 PM REPORT ABUSE spoonwoman said:

Rating:

I don't know where you live that you can find the coconut yogurt listed, but I used Yoplait Pina Colada and it was great. Had a few little chunks of pineapple in it. Also, I don't like snow peas so I used regular peas. I will make this again.

This reply was: Helpful Inspiring