Ingredients for Thai Coconut Chicken And Rice
- Boneless Skinless Chicken Breast Halves
- 1 1/2 cups coconut milk (1/2 cup + 1 13.5 oz can)
- 1 - 2 cups chicken broth (1 cup for rice bowl, 2 cups for soup)
- Fish Stock
- 1 tablespoon brown sugar
- Chicken Bouillon Cube
- Fresh Basil Leaf
- Frozen English Peas
- Water Chestnut
- Thai Red Curry Paste
- Limes
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How to Make Thai Coconut Chicken And Rice
- In a medium pot or Dutch oven, whisk together 2 tablespoons of red curry paste with 1/2 cup of coconut milk until smooth.
- Add 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes, to the pot. Cook over medium heat, stirring occasionally, until chicken is cooked through (about 5-7 minutes).
- Stir in 1 (13.5 ounce) can of full-fat coconut milk, 1 cup of chicken broth, 1/2 cup of chopped bell peppers (any color), 1/2 cup of frozen peas, 1/4 cup of chopped cilantro, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime. Bring to a simmer.
- Reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency and the peas are tender. If making a soup, add 1 cup of chicken broth and 1/4 cup of thinly sliced mushrooms and scallions during the last 2 minutes of simmering.
- Serve hot over 2 cups of cooked basmati rice or white rice. Garnish with extra cilantro and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
18g
Fat
47g
Carbs
3g
