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Thai Coconut Chicken

Wesly.Paul's picture
  Dry jasmine rice 2 Cup (32 tbs)
  Water 3 Cup (48 tbs)
  Boneless skinless chicken breast halves 1 1⁄2 Pound, cubed
  Curry powder 1 Tablespoon
  Asparagus 2 Cup (32 tbs) (1 inch pieces)
  Snow peas 1 Cup (16 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped green onion 1 Cup (16 tbs)
  Canned coconut milk 14 Ounce

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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Dry Curry
Christmas, Wedding
Preparation Time: 
12 Minutes
Cook Time: 
50 Minutes
Ready In: 
62 Minutes

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Your rating: None
Average: 3.9 (9 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 793 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.1%

Saturated Fat 18.4 g92.1%

Trans Fat 0 g

Cholesterol 98.7 mg32.9%

Sodium 144.6 mg6%

Total Carbohydrates 94 g31.4%

Dietary Fiber 5.9 g23.7%

Sugars 4.9 g

Protein 53 g107%

Vitamin A 121.9% Vitamin C 89.9%

Calcium 14.9% Iron 31.1%

*Based on a 2000 Calorie diet

1 Comment

shantihhh's picture
Tom Kha Gai is always a popular soup with Western palates. However, I have never seen curry powder used to make this dish. Thais use curry paste. Most of the time pre-mixed curry powders are of Chinese or Indian origination and contain non-Thai spices, but I am sure this is tasty, but not so real Thai-taste.
Thai Coconut Chicken Recipe