Thai-Style Coconut Chicken

Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.


4 servings


1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated ginger root
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 (about 14 ounce) can coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
hot cooked jasmine or white rice, if desired


In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, ginger root, garlic, chilies and cilantro; stir-fry 1 minute.

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.

Spoon into shallow serving bowls; top with basil. Serve with rice.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 10 minutes

Nutritional Information

1 Serving (1 Serving): Calories 430 (Calories from Fat 230), Total Fat 26 g (Saturated Fat 17 g, Trans Fat 0 g), Cholesterol 85 mg; Sodium 650 mg; Total Carbohydrate 14 g (Dietary Fiber 4 g, Sugars 8 g), Protein 35 g; Exchanges: 1/2 Starch; 1 Vegetable; 5 Lean Meat; 2 Fat; Carbohydrate Choices: 1

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