Thai Coconut Chicken

Thai Coconut Chicken


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

Ingredients 30 m {{adjustedServings}} servings 697 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Indian Tomato Chicken

See how to make chicken thighs simmered with tomatoes and exotic spices.

General Tsao's Chicken II

Mouthwatering fried chicken in a slightly sweet and spicy sauce.

Rate recipe

Your rating


Reviews 79

  1. 107 Ratings


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 enjoy 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 " 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 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 I'm all about clogging my arteries as well LOL but who cares, this was DELICIOUS! Thank you!


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!