Thai Coconut Chicken Recipe

Name: Thai Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked rice; 1 ½ cups water; 1 teaspoon salt; 1 tablespoon vegetable oil; 3 chicken breasts; 1 tablespoon Thai seasoning; 1 red pepper; 2 carrots; 1 (400 ml) can coconut milk; 1 lime; 3 tablespoons dried coconut

Servings: persons

1 cup uncooked rice
1 ½ cups water
1 teaspoon salt
1 tablespoon vegetable oil
3 chicken breasts
1 tablespoon Thai seasoning
1 red pepper
2 carrots
1 (400 ml) can coconut milk
1 lime
3 tablespoons dried coconut

1
Wash rice by rinsing with water until it runs clear.
2
Drain and add measured water and salt.
3
Cook according to the directions specific for your rice.
4
(Mine says to bring to a boil and then simmer for 15 - 20 minutes.
5
).
6
Oil and heat frying pan on medium heat.
7
Wash chicken and pat dry.
8
Rub generously with Thai seasoning.
9
Place in hot pan.
10
Flip your chicken when it's golden.
11
Wash and chop carrots.
12
Add them to the pan.
13
Wash and chop the pepper.
14
Add it to the pan.
15
Season your veggies if you like.
16
Cook until chicken is ready.
17
If you're practiced the chicken will be ready to come out of the pan right after the rice is finished.
18
Plate rice onto a platter with edges and top with chicken.
19
This lets the chicken rest before serving.
20
Poor coconut cream into the pan with the veggies.
21
Cook for 1 - 2 minutes stirring to get the good flavours off the bottom of the pan.
22
Serve veggies & sauce over the chicken & rice.
23
Squeeze half a lime over the paltter.
24
Garnish with remaining lime and coconut.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked rice, 1 ½ cups water, 1 teaspoon salt, 1 tablespoon vegetable oil, and more.

Yes, Thai Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Chicken

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