Thai coconut chicken

    30 min

    This dish is super easy and lower in fat too!

    110 people made this

    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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    Reviews in English (85)


    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.  -  28 Jul 2006  (Review from Allrecipes US | Canada)


    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!  -  12 Oct 2002  (Review from Allrecipes US | Canada)


    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!  -  07 Nov 2005  (Review from Allrecipes US | Canada)