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Thai Coconut Chicken
SUBMITTED BY:
AMY BARTHELEMY
PHOTO BY:
Allrecipes
"This dish is super easy and lower in fat too!"
RECIPE RATING:
Read Reviews
(55)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 coconut milk
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DIRECTIONS
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.
In a medium size bowl, combine the chicken and curry powder, and toss to coat.
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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REVIEWS
Reviewed on Jul. 28, 2006 by
dworkun
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dworkun
Jul. 28, 2006
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.
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10 users found this review helpful
The first time I made this recipe I thought that the flavour was rather bland. The recipe...
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Reviewed on Jan. 15, 2004 by ROKMELON
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ROKMELON
Jan. 15, 2004
When I read this recipe I thought "Hmmm...no 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 recipe...so I'm all about clogging my arteries as well LOL but who cares, this was DELICIOUS! Thank you!
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9 users found this review helpful
When I read this recipe I thought "Hmmm...no salt???" I knew it would be too bland for me if I...
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Reviewed on Nov. 7, 2005 by Pina
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Pina
Nov. 7, 2005
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!
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7 users found this review helpful
I forgot to mention in my previous review - Try sauteeing the chicken in a tablespoon of...
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Reviewed on Aug. 21, 2007 by
Mrs B
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Mrs B
Aug. 21, 2007
i knew from the ingredients list and the other reviews this was going to be bland if i didnt do something about it. so, taking a bit of everyone elses advice, i used a normal brown onion - chopped into slices and sauted in normal and sesame oil. i also added two minced cloves of garlic. i then added the chicken, browned it for a moment, then i added 2 tablespoons of curry powder and 2 teaspoons of garam marsala. i added a tin of coconut cream, snow peas, asparagus and very thinly julieneed carrots and let the whole lot simmer gently whilst i cooked the rice - i use basmalti because it is extrodinarily low carb. i threw in a pinch of salt whist cooking and then salted lightly once i served. FANTASTIC! use this recipe like a base and go wild. it really is that good. yes its a thin sauce, but i like it like that.
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4 users found this review helpful
i knew from the ingredients list and the other reviews this was going to be bland if i didnt...
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Reviewed on Mar. 14, 2005 by KANDIYOHIV
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KANDIYOHIV
Mar. 14, 2005
This is horrible. The sauce is so incredibly bland. I tried following other's suggestions of spices to add but it was still terrible. I feel bad that I wasted the money on the groceries.
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4 users found this review helpful
This is horrible. The sauce is so incredibly bland. I tried following other's suggestions of...
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Reviewed on Jun. 23, 2003 by LUCIE H.
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LUCIE H.
Jun. 23, 2003
Very easy, quick and with great results !! I used green curry paste and added some fresh cilantro. Will make often.
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4 users found this review helpful
Very easy, quick and with great results !! I used green curry paste and added some...
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Reviewed on Jun. 23, 2003 by NANCYARBUCKLE
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NANCYARBUCKLE
Jun. 23, 2003
Delicious! I varied the vegetables for what I had, but it's definitely a favourite new recipe. I love the use of asparagus.
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4 users found this review helpful
Delicious! I varied the vegetables for what I had, but it's definitely a favourite new...
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Reviewed on Jun. 23, 2003 by
"A Type" Steph
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"A Type" Steph
Jun. 23, 2003
what a wonderfully romantic addition to a romantic day on the beach... a glass of wine... chicken curry.. watching the sun set from the Patio...mmmm The addition of salt, garam masala and full fat coconut milk do the trick... cilantro and lemon grass really kick it up... lemon sorbet with a Tbl of Vodka for dessert..mmmm
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4 users found this review helpful
what a wonderfully romantic addition to a romantic day on the beach... a glass of wine......
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Reviewed on Nov. 26, 2005 by
sam
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sam
Nov. 26, 2005
I agree with "KANDIYOHIV," this recipe is incredibly bland. Maybe I'm just used to eating more Thai dishes because I live in NYC and there are lots of great Thai restuarants, but this is NOT how Thai food should taste. There was no flavor in the broth other than a light hint of curry powder from the chicken. The veggies didn't have any flavor to soak up so they didn't taste like anything. Overall, very bland, but if you don't usually eat flavorful Thai food maybe this recipe is for you. Is it very simple to make so that's why it gets 2 stars instead of 1.
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3 users found this review helpful
I agree with "KANDIYOHIV," this recipe is incredibly bland. Maybe I'm just used to eating more...
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Reviewed on Mar. 7, 2005 by PINTSIZELINDA
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PINTSIZELINDA
Mar. 7, 2005
this was pretty good for a weeknight dinner. I did add twice as much curry powder, a T of fish sauce, and some sliced yellow onions. I tossed those all with the chicken, and then sauteed the mixture. I also used light coconut milk. Yum and easy
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3 users found this review helpful