Do you need coconut milk for Thai chicken?

The key to the luscious and creamy sauce in Thai dishes is the coconut milk. Different brands of coconut milk have varying consistencies and flavors. When you open the can, you want it to have a thick layer of coconut cream on top of the coconut water/milk. Use a full fat coconut milk as it thickens and adds richness to the sauce. I like Whole Foods Market 365 canned unsweetened coconut milk in Thai chicken recipes.

Is Thai food considered relatively healthy?

Thai dishes are made with lean proteins and lots of fresh vegetables. With their fresh flavor and tasty combination of ingredients, Thai food is generally considered healthy.

Easy Thai Coconut Curry Chicken Recipe

Name: Easy Thai Coconut Curry Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon all purpose flour; 2 teaspoons curry powder; 1 teaspoon kosher salt; 1/4 teaspoon pepper; 1 1/4 pounds chicken breasts (boneless and skinless, cut in 1/2 inch pieces); 1 tablespoon olive oil; 1 cup chopped red pepper; 1 (13.5 ounce) can unsweetened coconut milk; 1 cup frozen green peas; 1 cup shredded carrots; 4 cups hot cooked jasmine rice; 1/4 cup chopped fresh cilantro; 1/3 cup chopped salted cashews; 1 lime, sliced in wedges

Description

If you're looking for a flavor packed dinner that's ready in less than 30 minutes, then this is the recipe for you. This one pan Thai chicken recipe combines tender chicken, carrots, red bell peppers and sweet green peas in a creamy coconut curry sauce. Serve this easy Thai dish over fluffy rice.

Ingredients

Units Scale

Thai curry chicken

1 tablespoon all purpose flour
2 teaspoons curry powder
1 teaspoon kosher salt
1/4 teaspoon pepper
1 1/4 pounds chicken breasts (boneless and skinless, cut in 1/2 inch pieces)
1 tablespoon olive oil
1 cup chopped red pepper
1 (13.5 ounce) can unsweetened coconut milk
1 cup frozen green peas
1 cup shredded carrots

For serving

4 cups hot cooked jasmine rice
1/4 cup chopped fresh cilantro
1/3 cup chopped salted cashews
1 lime, sliced in wedges

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Instructions

Season the chicken: Combine salt, pepper, flour, and curry powder in a medium sized bowl. Add the chicken and toss to coat.
Cook the chicken: In a large sauté pan over medium-high heat add the olive oil. When it just begins to shimmer, add the seasoned chicken. Sauté for 5 minutes or until it begins to brown.
Prepare the sauce: Add the red pepper and toss to combine. Stir in the coconut milk and reduce heat to medium. Cook for 8-10 minutes or until the chicken is done and the sauce slightly thickens, stirring occasionally.
Add the vegetables: Stir in the peas and carrots
Serve: Ladle the Thai chicken over bowls of hot jasmine rice. Sprinkle with cilantro and cashews. Serve with lime wedges.

Notes

Make sure the contents of the can of coconut milk is well combined by giving it a good shake before adding it to the pan.
If you want to cut out the carbs, serve the Thai Curry Chicken over zucchini noodles or spaghetti squash.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: entree
Method: stove top
Cuisine: Thai

Nutrition

Serving Size: 1/4 of chicken recipe and 1 cup of rice
Calories: 650
Sugar: 8.7 g
Sodium: 760 mg
Fat: 36 g
Saturated Fat: 27.1 g
Unsaturated Fat: ~
Trans Fat: ~
Carbohydrates: 70.2 g
Fiber: 6.6 g
Protein: 15.5 g
Cholesterol: 13 mg