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Coconut Chicken Curry

Coconut Chicken Curry

Served over rice, this chicken curry’s spice subtly builds, only to be soothed by the creamy touch of coconut milk.

Recipe Source: 

Good Food for a Healthy Heart by The Editors of Good Housekeeping,  ($24.95, Sterling Publishing Company, February 2015)

Prep Time: 

45 minutes

Number of Servings: 


  • 1 Tbsp canola oil
  • 1 1⁄2 lb skinless, boneless chicken thighs, cut into 1 inch chunks
  • 1/4 tsp plus sprinkle of salt
  • 1 onion, sliced
  • 1 red pepper, cut into 3/4-inch chunks
  • 2 Tbsp Thai green curry paste
  • 2 tsp peeled, grated fresh ginger
  • 1 c reduced-sodium chicken broth
  • 1 large sweet potato, peeled, cut into 3/4-inch chunks
  • 3/4 c light coconut milk
  • 1 tsp cornstarch
  • 2 c sugar snap peas, trimmed
  • 1/2 c fresh cilantro leaves
  • Brown rice for serving
  1. In 6-quart dutch oven, heat oil over medium-high. Add chicken; sprinkle with salt. Cook 5 minutes or until browned, stirring. Transfer chicken to bowl.
  2. Add onion and red pepper to pot. Cook 3 minutes, stirring; stir in curry, ginger, and 1/4 teaspoon salt. Add broth and potato. Bring to boiling over high. Cover; cook 5 minutes. Stir in chicken. Reduce heat to maintain simmer. Cover; cook 10 minutes or until chicken pieces are no longer pink at center (165°F) and vegetables are tender.
  3. Whisk coconut milk and cornstarch until smooth; stir into pot along with peas. Bring to boiling over high heat. Cover; simmer over medium heat 3 minutes or until peas are hot. Serve, sprinkled with cilantro, over rice.

We choose light coconut milk to keep the fat in check.