Friday, August 15, 2014

Thai Curry Chicken with Zoodles

This is not the Indian curry you might be expecting, but a delicate Thai concoction that is more red than yellow. It is only mildly hot. If you like it hotter, add pepper flakes or a hot sauce. The addition of kale rounds out and brightens the chicken, plus it adds fiber. Use fresh basil, if possible.

Thai Chicken Curry

Serves: 4


4 boneless, skinless chicken breasts, cut into cubes
2 tsp freshly grated ginger
4 tsp red curry paste (this is a Thai product that can be found in the "ethnic" section of your supermarket, and looks like this):

1 cup "light" coconut milk (not coconut water)
2 cups low-sodium chicken broth
4 cups chopped kale or spinach
1/4 cup chopped fresh basil
olive oil
salt and pepper 


  • Coat skillet with olive oil over medium heat. Add the chicken and cook 5-8 minutes, stirring occasionally.
  • Add the ginger and curry paste. Stir until the chicken is thoroughly coated, and cook for 5 minutes
  • Mix the coconut milk and broth and pour over the chicken, stirring to mix. Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes.
  • Add the kale, basil, salt and pepper. Stir until kale is wilted.
  • Serve over rice, noodles or other grain. For a taste treat, serve over "zoodles" (see zoodles recipe here.
Per serving (1 chicken breast): Calories 222, fat 7g, protein 28g, fiber 5g, sodium 161mg. 

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