THAI COCONUT CHICKEN AND RICE
Thai Coconut Chicken and Rice is a comforting and flavourful dish which blends aromatic spices, tender chicken and creamy coconut milk to create a satisfying and wholesome meal. This one-pot recipe combines the richness of coconut milk, garlic, curry and turmeric’s warmth with the heartiness of brown rice to make a healthy and balanced meal. The chicken absorbs the deep flavours of the spices, while the rice and coconut milk combine to create a creamy texture. This thai coconut chicken and rice is perfect for meal prepping or a quick and easy dinner. It offers a mixture of protein, healthy fats and complex carbohydrates, making it an excellent choice for a nutritious yet indulgent meal. Whether you’re an experienced cook or a beginner, this recipe is simple to prepare and delivers restaurant-quality results in just one pot.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Dairy-Free, Wheat/Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Thai Coconut Chicken and Rice:
- 1 small chicken breast, diced
- ¼ cup cooked brown rice
- ½ cup coconut milk
- ½ teaspoon curry powder
- ¼ teaspoon turmeric
- ½ teaspoon garlic, minced
FULL NUTRITIONAL INFORMATION
- Calories: 529.7 kilocalories
- Saturated Fat: 22.6 grams
- Carbohydrates: 16.2 grams
- Sugar: 0.1 grams
- Sodium: 107.9 milligrams
- Protein: 49.6 grams
- Fat: 30.0 grams
- Fibre: 1.6 grams
- Cholesterol: 148.9 milligrams
- Iron: 5.4 milligrams
- Calcium: 44.5 milligrams
- Potassium: 1001.4 milligrams
PREPARATION
- Sauté The Garlic: Heat a pan over medium heat and add ½ teaspoon minced garlic. Sauté for 30 seconds until fragrant.
- Cook The Chicken: Add the diced chicken breast to the pan and cook for 4 to 5 minutes until golden brown.
- Add The Spices: Sprinkle in ½ teaspoon of curry powder and ¼ teaspoon turmeric, stirring to coat the chicken evenly.
- Simmer With The Coconut Milk: Pour in ½ cup coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally and allow it to meld the flavours.
- Incorporate The Rice: Add ¼ cup cooked brown rice and stir it to combine. Simmer for an additional 2 minutes until the dish thickens slightly.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Thai Coconut Chicken and Rice:
- Enhance The Flavour: Toast the curry powder in the pan for 20 seconds before adding other ingredients to intensify its aroma.
- Consistency Control: Add more coconut milk if you prefer a thinner consistency.
- Extra Richness: Stir in a teaspoon of peanut butter for a nutty depth of flavour.
- Balanced Seasoning: Taste before serving and adjust the salt or add a squeeze of lime for a fresh finish.
- Vegetable Addition: Add bell peppers, carrots or spinach for added nutrients and colour.
VARIATIONS
- Protein Swap: Replace chicken with shrimp, tofu or chickpeas for different protein options.
- Spicy Version: Add a pinch of red pepper flakes or freshly chopped chilli for heat.
- Low-Carbohydrate Option: Use cauliflower rice instead of brown rice to reduce carbohydrates.
- Nutty Flavour: Top with crushed peanuts or cashews for added crunch.
- Herb Infusion: Garnish with fresh basil or cilantro to enhance the Thai-inspired flavours.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in individual portions for up to 1 month; thaw in the fridge overnight before reheating.
- Reheating: Warm in a pan over low heat or microwave for 1 to 2 minutes until heated through.