See Also: Thai-Style Chicken Curry(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Thai-Style Chicken Thighs(recipes)
Thai Shrimp Curry(recipes)
Thai Green Curry(recipes)
Thai Curry Stir-Fry(recipes)
Nigel Slater' s Thai green curry(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Thai-style fishcakes(recipes)
Deep fried snapper with steamed bok choi and a Thai coconut curry sauce(recipes)

Thai-Style Chicken Curry (recipes)




Yield: Makes 2 servings



Ingredients:



4small bone-in chicken thighs (1-1/2 pounds)

1small onion, quartered

1/2to 1 jalapeño pepper, seeded and minced*

1/2tablespoon reduced-sodium soy sauce

1/2inch slice fresh ginger

1to 2 cloves garlic

2teaspoons ground cumin

1/2teaspoon ground coriander seed

1cup reduced-fat coconut milk**

1lime

1/4cup chopped cilantro leaves

2/3cup cooked instant brown rice









Preparation:





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