Issue link: https://read.uberflip.com/i/1145989
20 deliciously healthy dinners thai-style chicken curry Prep time: 20 minutes Cook time: 25 minutes classic Thai flavors blend together beautifully in this delicious curry; add more green curry paste for a spicy kick For sauce: 1 Tbsp peanut oil or vegetable oil 1 Tbsp ginger, minced (or a 1-inch piece, crushed) ½ Tbsp garlic, minced (about 1 clove) ¼ C scallions (green onions), rinsed and chopped 1 Tbsp lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon) 1 Tbsp Thai green curry paste ½ 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 ½ C for recipe) 1 tsp honey 1 tsp lite soy sauce 1 tsp fish sauce 1 Tbsp cornstarch ½ 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 2–3 minutes. 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. continued on page 21