Thai Yellow Chicken Curry

Yield: 6 1½ cup servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

non-aerosol cooking spray

1 large yellow onion, sliced thinly

2 cloves garlic, pressed or minced

12 baby red potatoes, cut into bite-sized pieces

1½ lbs. boneless, skinless, chicken thighs trimmed of fat and cut into bite-sized pieces

2 tbsp. Thai yellow curry paste*

1 to 2 tsp. turmeric 

4 cups fresh unsweetened coconut milk

1½ tbsp. low-sodium chicken soup base

1½ cups fresh or frozen peas

2 tbsp. brown sugar

½ tbsp. cornstarch mixed with an equal amount of water

½ cup rinsed and air-dried Thai basil leaves, loosely packed*

1 to 2 tbsp. fresh lime juice

½ tbsp. coconut oil

4½ cups cooked brown or white Jasmine rice, optional

1. Spray a 4-quart Dutch oven or pot with cooking spray and preheat on medium for 2 minutes. Add onions and garlic and sauté 4 minutes. Add chicken, curry paste, and turmeric to pan and sauté for 5 minutes or until chicken no longer appears raw. Add potatoes stirring to blend with spices.

2. Add coconut milk and soup base and simmer for 20 minutes or until the chicken and potatoes are cooked. Add peas and sugar then whisk cornstarch into sauce, until blended. Stirring frequently, simmer 5 more minutes or until sauce has thickened and ingredients are heated through.

3. Stir basil, lime juice, and coconut oil into sauce and remove from heat. If necessary, adjust seasonings. If desired, serve over ¾ cup rice.

Related: Strawberry Banana Overnight Oats

Cooks’ Note: *These items can be found at your local Asian market and are available in the specialty food sections of larger supermarkets.

Nutritional Information: (1 ½ cups curry) 275 Calories; 8g Fat; 23g Carbohydrate; 3g Fiber; 24g Protein; 66mg Cholesterol; 628mg Sodium 

Nutritional Information: (1½ cup with ¾ cup rice) 430 Calories; 9g Fat; 49g Carbohydrate; 5g Fiber; 29g Protein; 108mg Cholesterol; 628mg Sodium