Coconut-Chicken Curry
Coconut-Chicken Curry

Photo Credit

Getty images

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 15 minutes
  • Prep: 5 minutes
  • Cook: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 155kcal (8%)
  • 527mg (22%) Sodium
  • 2g Carbs
  • 1g Fiber
  • 4g (7%) Fat
  • 2g (10%) Saturated Fat
  • 1g Sugars
  • 25g Protein
  • 23mg (2%) Calcium
  • 1mg (8%) Iron
155kcal (8%)527mg (22%)2g1g4g (7%)1g25g2g (10%)
Delight your taste buds with this delicious meal that takes only 15 minutes to prepare.


  • 3/4 cup reduced-sodium, nonfat chicken broth, divided
  • 1 stalk fresh lemongrass or 2 teaspoons dried lemon grass
  • 1 pound skinless, boneless chicken breasts, cut into 2-inch cubes
  • 2 teaspoons curry powder
  • 1/3 cup light, unsweetened coconut milk
  • 1 packed cup sugar snap peas, ends trimmed
  • Salt and freshly ground black pepper to taste
  • 4-inch round, whole-grain rolls, tops sliced off and centers hollowed out



Set wok over medium-high heat. Once hot, add 1 tablespoon of the chicken broth and swirl to coat pan. Add lemon grass and stir-fry for 2 minutes. Add chicken and stir-fry for 3 minutes, until golden brown on all sides. Add curry powder and toss to coat. Add remaining chicken broth, coconut milk, and snap peas and simmer for 3 minutes, until chicken is cooked through and liquid reduces slightly. Season to taste with salt and pepper and spoon mixture into the center of rolls. Serve hot.
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