Thai Coconut Chicken recipe

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Ingredients

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

Nutrition Info

697 calories
carbohydrate: 91.4 g
cholesterol: 98.8 mg
fat: 12.1 g
fiber: 4.7 g
protein: 50.9 g
saturatedFat: 6.1 g
servingSize: -
sodium: 140.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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 Yield

4 servings

Recipe Note

This dish is super easy and lower in fat too!

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