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    You are in: Home / Recipes / Thai Coconut Chicken and Rice Recipe
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    Thai Coconut Chicken and Rice

    Thai Coconut Chicken and Rice. Photo by stormylee

    1/1 Photo of Thai Coconut Chicken and Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    crispychick's Note:

    I always get the coconut chicken soup when I go to a Thai restaurant. I love the combination of flavors! This is a dish that can be served over white or basmati rice or made thinner by adding additional chicken broth and turned into a soup. Add some paper thin sliced mushrooms and scallions at last minute if you're making the soup. This is also really good with shrimp. Do watch that red curry paste, though- it's spicy!!!

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    Units: US | Metric


    1. 1
      In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
    2. 2
      Saute the chicken until cooked through.
    3. 3
      Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
    4. 4
      Serve over hot cooked basmati or white rice.
    5. 5
      (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.

    Ratings & Reviews:

    • on June 11, 2012


      Great tasty sauce! I added some spring onion and mushrooms at the end, had to omit the basil as I forgot to buy it (argh!), and used 1 tbls of palm sugar instead of the brown sugar. Will add a bit of heat the next time - a fresh red chile pepper might be just the ticket! Thank you for sharing!

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    • on April 15, 2009


      I thought this was really good and quick & easy! I will make again!

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    • on July 27, 2008


      The review is for the sauce only. This is so good! I was looking for a coconut milk base for a rice and veggies dish - and this one is the perfect ratio of sweet to hot to salty. I cooked the rice in the coconut milk mixture and served it with steamed snap peas, carrots and baby corn. I used a full tablespoon of red curry paste but did not include the fish stock (didn't have any in the house). Later this week I'm going to try turning it into a soup as you suggested can be done in the description. Thank you for posting this! I'll be making this often.

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    Read All Reviews (4)


    Nutritional Facts for Thai Coconut Chicken and Rice

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 199.1
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 9.4 g
    Cholesterol 37.8 mg
    Sodium 249.1 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 1.1 g
    Sugars 4.6 g
    Protein 14.7 g

    The following items or measurements are not included:

    Thai red curry paste

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