Enjoy a Delightful Thai Coconut Curry Chicken Dinner


You will savor this rich, luxurious yet light meal composed of smooth coconut milk, tender chicken breasts, flavorful green curry paste, vegetables and seasonings. When served over couscous or rice, it is a delicious, completely satisfying single-dish meal. The recipe is as follows:


  • 1 1/2 cups water, divided
  • 2/3 cup uncooked couscous
  • 1 cup light coconut milk
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 teaspoon green curry paste
  • 2 teaspoons vegetable oil, divided
  • 1 pound chicken breast tenders
  • 1/2 teaspoon salt, divided
  • 1 cup fresh green peas
  • 1/2 cup chopped onion
  • 1 (8-ounce) serving of sliced mushrooms
  • 1 teaspoon lime juice
  • Lime wedges (optional)


Boil one cup of water in a medium-sized saucepan, stir in the couscous and cover the pan, then remove the pan from the stove. Let the pan cool for five minutes and then fluff the couscous with a fork. Combine one half-cup of water with the coconut milk and the next 6 ingredients listed (including curry paste) and stir thoroughly with a whisk.

Heat one teaspoon of oil in a large skillet over medium to high heat. Add one-quarter teaspoon of salt to the chicken and add the chicken to the skillet, cooking until done (about 6 minutes) after turning it once. Remove the chicken from the skillet and keep it warm.

Add another teaspoon of oil to the skillet along with the onion, mushrooms and peas, cooking about three minutes. Add the coconut mixture and one-quarter teaspoon of salt to the skillet and boil briefly, then reduce the heat and simmer for one minute. Add the lime juice and chicken to the skillet and heat for one minute. Serve your attractive, tasty dinner over couscous garnished with lime wedges. (Yields four servings.)