Thai-Style Chicken Curry


Makes 2 servings


4 small bone-in chicken thighs (1-1/2 pounds)
1 small onion, quartered
1/2 to 1 jalapeño pepper, seeded and minced*
1/2 tablespoon reduced-sodium soy sauce
1/2 inch slice fresh ginger
1 to 2 cloves garlic
2 teaspoons ground cumin
1/2 teaspoon ground coriander seed
1 cup reduced-fat coconut milk**
1 lime
1/4 cup chopped cilantro leaves
2/3 cup cooked instant brown rice

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

**If using canned coconut milk, leftover milk can be frozen for later use.


  1. Remove skin and any visible fat from chicken thighs. In large nonstick skillet lightly coated with cooking spray, brown chicken on both sides over medium-high heat, cooking 12 to 15 minutes.
  2. Combine in food processor or blender onion, pepper, soy sauce, ginger, garlic, cumin and coriander. Pulse machine to make paste, thinning with a little water.
  3. Remove chicken from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. Add coconut milk and bring to a boil. Reduce heat and return chicken to pan. Cook, uncovered, at rapid simmer, until chicken is no longer pink in center and sauce reduces and thickens slightly, about 20 minutes.
  4. Squeeze the lime juice into pan and stir gently to blend. Garnish with cilantro and serve with rice.

Nutritional Information

Serving Size: 2 chicken thighs with 1/2 cup sauce and 1/3 cup rice
Sodium 317 mg
Protein 30 g
Fiber 3 g
Carbohydrate 28 g
Cholesterol 115 mg
Saturated Fat 6 g
Total Fat 13 g
Calories from Fat 33 %
Calories 352

Dietary Exchange

Meat 3
Starch 2
Fat 1

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