Thai Coconut Chicken

Thai Coconut Chicken

77 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“This dish is super easy and lower in fat too!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (77)

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 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!

More Reviews

Similar Recipes

Thai Peanut Chicken

Thai Peanut Chicken

Thai Chicken with Basil Stir Fry

Thai Chicken with Basil Stir Fry

Brazilian Chicken with Coconut Milk

Brazilian Chicken with Coconut Milk

Thai Chicken Curry in Coconut Milk

Thai Chicken Curry in Coconut Milk

Thai Cashew Chicken

Thai Cashew Chicken

Authentic Thai Cashew Chicken

Authentic Thai Cashew Chicken


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Thai Ginger Chicken (Gai Pad King)


next recipe:

Thai Peanut Chicken