STREAMING NOW: Siba's Table

Thai Coconut Chicken and Rice

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I always get the coconut chicken soup when I go to a Thai restaurant. I love the combination of flavors! This is a dish that can be served over white or basmati rice or made thinner by adding additional chicken broth and turned into a soup. Add some paper thin sliced mushrooms and scallions at last minute if you're making the soup. This is also really good with shrimp. Do watch that red curry paste, though- it's spicy!!!”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
  2. Saute the chicken until cooked through.
  3. Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
  4. Serve over hot cooked basmati or white rice.
  5. (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: