Thai Coconut Chicken75 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This dish is super easy and lower in fat too!” - by AMY BARTHELEMY
Original recipe yields 4 servings
- In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
- In a medium size bowl, combine the chicken and curry powder, and toss to coat.
- Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
Amount Per Serving (4 total)
- 697 cal
- 12.1 g
- 91.4 g
Based on a 2,000 calorie diet
Reviews (75)Rate This Recipe
"The first time I made this recipe I thought that the flavour was rather bland. The recipe needed a lot more flavour for my tastes. I have made some changes that I think add more flavour. I now really ..." See moreenjoy the recipe. To start, I heat about 1 tbsp. of sesame oil, 1 tbsp of minced gingeroot and 1 tbsp. of minced garlic in pan. Then I cooked chicken until no longer pink. I then added the veggies and cook for about 3 minutes. I then add coconut milk, 1 tbsp. lime juice, 2 1/2 tsp. of thai green curry paste, 1/2 tsp. cumin, 1/2 tsp. garlic powder, and 1 tsp. chili powder. I also serve it with a garnish of sesame seeds or chopped cashews. The sauce is still rather thin but I still enjoy it over jasmine rice."
"When I read this recipe I thought "Hmmm...no salt???" I knew it would be too bland for me if I made it that way. I'm all about high blood pressure (just kidding) ;) Anyway, I added about a tsp of salt..." See more to the chicken and curry powder as well as a little cayenne pepper. As I sauteed the chicken I added about two tsp of fish sauce (what is Thai food without fish sauce??) I didn't have any jasmine rice on hand so I used short grain sticky rice and oh my goodness...the way that coconut sauce melds with the rice is pure ambrosia! I also wouldn't say this is a lower fat recipe, if you use a can of regular coconut milk as the recipe states it is nearly pure fat! 12 grams per serving to be exact...but we live once, and I personally wouldn't substitute low fat coconut milk in this recipe...so I'm all about clogging my arteries as well LOL but who cares, this was DELICIOUS! Thank you!"
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