About the Recipe
classic Thai flavors blend together beautifully in this delicious curry; add more green curry
paste for a spicy kick
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced (or a 1-inch
� Tbsp garlic, minced (about 1 clove)
� C scallions (green onions), rinsed
1 Tbsp lemongrass, minced (or the zest
from 1 lemon: Use a peeler to
grate a thin layer of skin off a
1 Tbsp Thai green curry paste
� C light coconut milk (or use a
spoon to discard visible layer of
fat off the top of an unshaken
can of regular coconut milk;
then, measure � C for recipe)
1 tsp honey
1 tsp lite soy sauce
1 tsp fish sauce
1 Tbsp cornstarch
� C low-sodium chicken broth
For chicken and vegetables:
1 bag (12 oz) frozen vegetable stir-fry
12 oz boneless, skinless chicken
breast, cut into thin strips
1 Thaw frozen vegetables in the microwave (or
place entire bag in a bowl of hot water for about
10 minutes). Set aside until step 7.
2 For sauce, heat oil in a small saucepan on medium
heat. Add ginger, garlic, scallions, and lemongrass,
and cook gently until tender, but not brown,
about 2�3 minutes.
3 Add curry paste, and cook for an additional
4 Add coconut milk, honey, soy sauce, and fish sauce,
and bring to a boil over high heat.
5 In a bowl, mix cornstarch with chicken broth. Add
mixture to the saucepan, and return to a boil while
stirring constantly. 6 Lower heat to a simmer, and add chicken strips.
Simmer gently for 5�8 minutes.
7 Add thawed vegetables, and continue to cook
gently with lid on until the vegetables are heated
through, an additional 2�3 minutes.
8 Divide into four even portions, each about 3 ounces
chicken breast and 1 cup vegetables, and serve.