Total Time
40mins
Prep 10 mins
Cook 30 mins

From Everyday With Rachel Ray Magazine (August, 2008, pg. 24). From Jason Herman, Bend, Oregon.

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring 3 1/4 cups salted water to a boil.
  2. Add the rice, bring to a simmer, cover and cook for 20 minutes.
  3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
  4. Add the coconut milk and cook until reduced by half, about 7 minutes.
  5. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
  6. In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
  7. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
  8. Stir in the coconut curry sauce.
  9. Serve over the rice.
Most Helpful

5 5

This is soooooo good! I cooked it a bit differently than called for but kept the ingredients the same with the exception of adding half a large onion and a small bell pepper. The sauce is so yummy. The combo of 5 spice powder, curry and coconut milk is just dreamy. I will definitely make this again. Thanks for posting!

4 5

This was a pretty good dish. I didn't have the thai spice blend, so I sauteed garlic with the olive oil before adding the chicken, then added some ginger and red pepper flakes. It was very good!

5 5

Fast and easy. The sauce is rich and silky with very subtle coconut flavor and mild curry. It might be even better with a couple tablespoons of chopped toasted coconut stirred in, or served over coconut rice. I used a Thai spice blend on the chicken instead of the five-spice powder. Five stars for fast and budget friendly!