THAI COCONUT CHICKEN AND RICE
The Thai Coconut Chicken and Rice is rich and satisfying, combining tender chicken breast, creamy coconut milk and aromatic spices into a complete one-pot meal. This golden curry powder and earthy turmeric create warmth, while garlic adds depth and fragrance. The rice absorbs the coconut sauce, becoming infused with layers of flavour. It is balanced with protein, healthy fats and complex carbohydrates. The Thai Coconut Chicken and Rice is perfect for weeknight dinners, meal preparation or an impressive yet effortless dish to serve guests.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Thai, Southeast Asian
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Sauté
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat/Gluten-Free, Quick & Easy
DISH TYPE
Main Course
INGREDIENTS
- 120 grams | 4.23 ounces | 120 grams small Chicken Breast
- 45 grams | 1.59 ounces | ¼ cup cooked brown rice
- 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk
- 1 gram | 0.04 ounces | ½ teaspoon curry powder
- 1 gram | 0.04 ounces | ¼ teaspoon ground turmeric
- 1 gram | 0.04 ounces | ½ teaspoon garlic, minced
- 1 gram | 0.04 ounces | ¼ teaspoon salt, adjusted to taste
- 25 gram | 0.01 ounces | ⅛ teaspoon ground black pepper (optional)
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil or coconut oil for cooking
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon lime juice (optional, for finishing)
- 2 grams | 0.07 ounces | 1 tablespoon fresh coriander or basil, chopped, for garnish
- 25 grams | 0.88 ounces | ¼ cup diced bell peppers, carrots or spinach (optional vegetables)
FULL NUTRITIONAL INFORMATION
- Calories: 529.7 kilocalories
- Carbohydrates: 16.2 grams
- Protein: 49.6 grams
- Fat: 30.0 grams
- Saturated Fat: 22.6 grams
- Sugar: 0.1 grams
- Fibre: 1.6 grams
- Sodium: 107.9 milligrams
- Potassium: 1001.4 milligrams
- Iron: 5.4 milligrams
- Calcium: 44.5 milligrams
- Cholesterol: 148.9 milligrams
PREPARATION
- Prepare The Base: Heat the oil in a medium non-stick pan over medium heat. Add the garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Cook The Chicken: Add the diced chicken breast to the pan. Season with salt and optional black pepper. Cook for 4 to 5 minutes, stirring occasionally, until lightly golden on all sides.
- Add The Spices: Sprinkle in the curry powder and turmeric, coating the chicken evenly. Cook for 30 seconds to release the aromas.
- Simmer With Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Reduce the heat slightly and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through.
- Incorporate The Rice: Stir in the cooked brown rice, ensuring it is coated with the sauce. If using vegetables, add them at this stage and cook for 2 to 3 minutes until tender.
- Finish And Serve: Taste and adjust the seasoning. Add lime juice if desired. Garnish with fresh coriander or basil and serve the Thai Coconut Chicken and Rice hot.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Enhance The Spice: Toast the curry powder in the pan for 20 seconds before adding other ingredients to deepen the flavour in the Thai Coconut Chicken and Rice.
- Control The Consistency: Add a little extra coconut milk for a looser texture or simmer longer for a thicker sauce.
- Nutty Depth: Stir in a teaspoon of peanut butter during the simmer for a creamy and nut-infused finish.
- Fresh Balance: Squeeze fresh lime over the dish just before serving to brighten the flavours.
- Nutrient Boost: Add colourful vegetables such as bell peppers, spinach or carrots for extra vitamins and visual appeal.
VARIATIONS
- Protein Alternatives: Replace chicken with prawns, tofu or chickpeas for a different flavour profile.
- Spicy Upgrade: Stir in red pepper flakes or sliced fresh chilli for extra heat.
- Low-Carbohydrate Option: Swap brown rice for cauliflower rice to reduce carbohydrate content.
- Crunch Factor: Top with crushed peanuts or cashews just before serving.
- Herb Twist: Experiment with Thai basil, mint or lemongrass for a unique aromatic layer.
PREPARATION AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days. Reheat gently in a pan or microwave until hot.
- Freezing: Cool completely before freezing in meal-sized portions for up to 1 month. Defrost overnight in the refrigerator before reheating.
- Meal Preparation: Cook in bulk and portion into containers with garnish stored separately to maintain freshness.
