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Thai Coconut Chicken

Prep Time10 minsCook Time10 mins

Thai Coconut Chicken: Why buy Thai out, when you can cook it yourself?

 600 g Boneless Chicken Thigh Fillet
 1 tbsp Olive Oil
 2 cups White Rice
 2 X Garlic Cloves (crushed)
 1 X Onion (diced)
 1 cup Sliced Mushrooms
 2 X Carrots (cut into coins)
 2 X Zucchini (cut into moon shapes)
 2 X Cans Coconut Milk
 4 tbsp Green Curry Paste
 3 X Potatoes (cut into small chunks)
1

Place a large pot on medium heat and add olive oil. Cut the chicken into small cubes and place in pot, add the onion and garlic.

2

Stir pot as chicken browns. Add the carrots, zucchini, mushrooms and potato to the pot, cook on medium heat for another five minutes.

3

Pour in one can (400ml) coconut milk to the pot, add green curry paste. Stir until it has all mixed through.

4

In another pot, pour in the second can of coconut milk and add another cup of water, bring to gentle boil.

5

Add in rice and turn heat down to simmer. Stir and then place lid on as rice absorbs the liquid.

6

When rice has fully absorbed the liquid dish out evenly into containers. Top with the coconut curry.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 389
% Daily Value *
Total Fat 8.1g13%
Total Carbohydrate 50.6g17%
Protein 29.7g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.