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Thai Coconut Chicken

Thai Coconut Chicken Recipe


Just curry powder and light coconut milk are all it takes to sauce this dish of chicken and vegetables over fragrant jasmine rice.


  • 2 cups dry jasmine rice
  • 3 cups water
  • 1 ½ pounds skinless, boneless chicken breast halves - cubed
  • 1 tablespoon curry powder
  • 2 cups 1 inch pieces asparagus
  • 1 cup snow peas
  • ½ 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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Nutritional Information

Thai Coconut Chicken

Servings Per Recipe: 4
Calories: 697
% Daily Value *
protein: 102 %
carbohydrates: 30 %
exchange other carbs:
dietary fiber: 19 %
fat: 19 %
saturated fat: 31 %
cholesterol: 33 %
vitamin a iu: 67 %
niacin equivalents: 262 %
vitamin b6: 85 %
vitamin c: 44 %
folate: 60 %
calcium: 10 %
iron: 42 %
magnesium: 39 %
potassium: 24 %
sodium: 6 %
thiamin: 75 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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