Saturday 31 October, 2020

Loop Sunday Lunch: Thai Coconut Chicken

Photo via Will Cook For Smiles.

Photo via Will Cook For Smiles.

Prep time: 10 m

Cook time: 20 m

Ready In: 30 m


2 cups dry jasmine rice

3 cups water

1 1/2 pounds skinless, boneless chicken breast halves - cubed

1 tablespoon curry powder

2 cups 1 inch pieces asparagus

1 cup snow peas

1/2 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.

4. Pour in the coconut milk, continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Get the latest local and international news straight to your mobile phone for free: