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Thai Green Chicken Curry
Thai curries come in a number of different colors, depending on the main seasonings. Green curries get their color from cilantro and green chili peppers (and we added scallions). Though a traditional Thai curry would be made with coconut milk, we've pulled a little trick and used cow's milk and coconut extract. If you've ever had a coconut milk-based curry, you'll be amazed at what a good trick this is...not to mention at how much you have cut the saturated fat. Serve the curry over jasmine or basmati rice.
  • 1/2 cup cilantro, including roots if there are any
  • 3 fresh jalapeno peppers, halved and seeded
  • 3 scallions, cut into large chunks
  • 3 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons grated lime zest
  • 2 tablespoons fresh lime juice
  • 2 teaspoons soy sauce
  • 1 teaspoon anchovy paste
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 3 large carrots, quartered lengthwise and thinly sliced crosswise
  • 1 pound small red potatoes, cut into 1/2-inch chunks
  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
  • 1-1/2 cups milk
  • 3/4 teaspoon coconut extract
  • 1-1/2 cups frozen peas

1. In a blender or mini food processor, combine cilantro, jalapenos, scallions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, coriander, and salt. Puree to a paste.

2. In large nonstick skillet, cook paste 5 minutes over low heat. Add carrots, potatoes, and 3/4 cup water and bring to a boil. Reduce to a simmer and cook 5 minutes.

3. Add chicken and cook 5 minutes or until no longer pink. Stir in milk and coconut extract and simmer 10 minutes or until chicken is cooked through. (The mixutre will appear slightly curdled; this is not a problem.) Stir in peas and cook 3 minutes or until heated through.


Nutritional Information
Per serving: 367 calories, 11g total fat, 3.2g saturated fat, 4.2g monounsaturated fat, 1.9g polyunsaturated fat, 5g dietary fiber, 37g protein, 31g carbohydrate, 134mg cholesterol, 724mg sodium.
Good source of: beta-carotene, magnesium, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
60