Best Thai Coconut Chicken And Rice Recipes

Thai Coconut Chicken and Rice image

Provided by crispychick

Categories Curries

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves, sliced into thin strips
1 (13 1/2 ounce) can coconut milk
1/2 cup chicken broth
2 -3 tablespoons fish stock
2 tablespoons brown sugar
1 -2 chicken bouillon cube
1/4 cup fresh basil leaf, chiffonade
1/2 cup frozen English peas
1/2 cup canned water chestnut
1/2-1 tablespoon Thai red curry paste
2 limes, quartered

Steps:

In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
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.
Serve over hot cooked basmati or white rice.
(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.

Nutrition Facts : Calories 199.2, Fat 12, SaturatedFat 9.4, Cholesterol 37.9, Sodium 249.2, Carbohydrate 9.8, Fiber 1.2, Sugar 4.7, Protein 14.7

CROCK POT THAI COCONUT CHICKEN AND RICE SOUP image

Yield 8 8

Number Of Ingredients 11

1 lb boneless skinless chicken thighs, cut 1' pieces
3 c fat free sod reduced chicken broth
2 T dried onion
sliced mushrooms
2 T bottled ginger
2T sugar
1 c cooked rice
1 can unsweetened coconut milk
1/2 red pepper sliced thinly
3T cilantro
2 T zested lime peel

Steps:

Add first 6 ingred to crock Cook on LOW 8-9 hours stir in rice , coco milk and peppers cook 15 min more stir in lime and cilantro serve in bowls

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