Ww 8 Points - Thai Coconut Chicken Recipe

Name: Ww 8 Points - Thai Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 lb boneless skinless chicken breast, cut into 1/2-inch strips; 1/4 teaspoon salt; 1 onion, thinly sliced; 2 garlic cloves, minced; 1 teaspoon grated peeled fresh ginger; 1 tablespoon packed light brown sugar; 2 teaspoons Thai red curry paste; 1/2 teaspoon ground cumin; 1/2 lb asparagus, cut diagnolly into 2-inch pieces; 1/2 cup condensed unsweetened coconut milk; 1 tablespoon fish sauce (nam pla); 1/4 cup fresh purple basil or 1/4 cup green basil, chopped; 2 cups cooked brown rice

Servings: persons

2 teaspoons canola oil
1 lb boneless skinless chicken breast, cut into 1/2-inch strips
1/4 teaspoon salt
1 onion, thinly sliced
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1 tablespoon packed light brown sugar
2 teaspoons Thai red curry paste
1/2 teaspoon ground cumin
1/2 lb asparagus, cut diagnolly into 2-inch pieces
1/2 cup condensed unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup fresh purple basil or 1/4 cup green basil, chopped
2 cups cooked brown rice

1
Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
2
Saute until browned and cooked, about 5 minute.
3
Transfer chicken to a plate.
4
Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
5
Saute until onions are softened.
6
Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
7
Add asparagus, coconut milk, and fish sauce.
8
Bring to a boil.
9
Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
10
Add chicken and basil, heat through.
11
Serve with rice.

678

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 lb boneless skinless chicken breast, cut into 1/2-inch strips, 1/4 teaspoon salt, 1 onion, thinly sliced, and more.

Yes, Ww 8 Points - 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.

That's it — enjoy your meal!

Ww 8 Points - Thai Coconut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions