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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)

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.


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


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


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


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


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

Nutrition Facts

Serving Size 1

Servings 0

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.