Thai Coconut Chicken


This dish is super easy and lower in fat too!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 2 cups dry jasmine rice

  • 3 cups water

  • 1 ½ pounds skinless, boneless chicken breast halves - cubed

  • 1 tablespoon curry powder

  • 2 cups 1 inch pieces asparagus

  • 1 cup snow peas

  • ½ cup shredded carrots

  • 1 cup chopped green onions

  • 1 (14 ounce) can light coconut milk


  1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

  2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.

  3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Nutrition Facts (per serving)

697 Calories
12g Fat
91g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 697
% Daily Value *
Total Fat 12g 16%
Saturated Fat 6g 31%
Cholesterol 99mg 33%
Sodium 141mg 6%
Total Carbohydrate 91g 33%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 51g
Vitamin C 26mg 131%
Calcium 104mg 8%
Iron 8mg 42%
Potassium 857mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.