Saturday, March 26, 2011

Thai Coconut Curry Chicken

I was really excited for the recipe swap this week. The theme is Asian and I love cooking Asian food. I was happy to get a Thai dish since I do not have that much experience with Thai food. Also, it is from Gina's Weight Watchers Recipes and she is great! The original recipe calls for shrimp, but since I am allergic I used chicken instead.

At first I was little concerned while it was cooking because the smell of the fish sauce was so overwhelming. Fortunately, Gina mentions this in her post so I kept plugging away and hoping for the best. It turned out good. I wouldn't say it is my favorite dish, but it was yummy. Thank you Lisa, for sharing this with me!

Thai Coconut Curry Chicken
Adapted from Gina's Weight Watchers Recipes, by way of Lisa's Cooking Adventures


1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb chicken tenders, cut into chunks
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste


In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add chicken and garlic, season with salt and cook about 3-4 minutes. Add coconut milk, fish sauce and mix well. Simmer about 10 minutes, until chicken is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!


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