Thai Coconut Chicken

Thai Coconut Chicken

79
Amy Brolsma 15

"This dish is super easy and lower in fat too!"

Ingredients

30 m {{adjustedServings}} servings 697 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 91.4g
  • 29%
  • Protein:
  • 50.9 g
  • 102%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
  3. 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.
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Reviews

79
  1. 107 Ratings

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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 r...

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 o...

I forgot to mention in my previous review - Try sauteeing the chicken in a tablespoon of sesame oil along with a few chopped garlic cloves and some fresh chopped ginger root ... tastes great!