Thai coconut chicken

Thai coconut chicken


108 people made this

About this recipe: This dish is super easy and lower in fat too!


Serves: 4 

  • 385g dry jasmine rice
  • 700ml water
  • 675g skinless, boneless chicken breast fillets - cubed
  • 1 tablespoon curry powder
  • 275g asparagus, cut into 2.5cm pieces
  • 100g mange-tout
  • 50g shredded carrots
  • 100g chopped spring onions
  • 1 (400g) tin coconut milk

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a 2 litre saucepan, combine water and rice. Cover, and bring to the 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 frying pan lightly with oil. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, mange-tout, carrots and spring 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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