Thai Coconut Chicken Recipe

Thai Coconut Chicken Recipes

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins 

Original recipe makes 4 servings

  •  2 cups dry jasmine rice
  •  3 cups water
  •  1 1/2 pounds skinless, boneless chicken breast halves - cubed
  •  1 tablespoon curry powder
  •  2 cups 1 inch pieces asparagus
  •  1 cup snow peas
  •  1/2 cup shredded carrots
  •  1 cup chopped green onions
  •  1 (14 ounce) can light coconut milk


  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.
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