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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    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
    54%
    Total Fat 12.0 g
    18%
    Saturated Fat 9.4 g
    47%
    Cholesterol 37.8 mg
    12%
    Sodium 249.1 mg
    10%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 4.6 g
    18%
    Protein 14.7 g
    29%

    The following items or measurements are not included:

    Thai red curry paste

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