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Thai Recipes
Mild Thai Coconut Chicken

Mild Thai Coconut Chicken

with Jasmine Rice

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Infused with ginger, garlic and zesty kaffir lime leaves, this coconut sauce with tender chicken and colourful veggies is mild enough for picky eaters, but has a deep flavour that will still keep the grown-ups satisfied.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

jasmine rice

2 unit


1 bag

green beans

2 knob


4 clove


1 packet

chicken thighs

1 tin

coconut cream

4 leaves

kaffir lime leaves

1 unit

long red chilli

2 packet

crispy shallots


1 bunch

Asian greens

Not included in your delivery

olive oil

2.5 cup


1 tbs


¼ cup

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3900 kJ
Fat46.4 g
of which saturates32.9 g
Carbohydrate80.8 g
of which sugars13.2 g
Protein44.8 g
Sodium916 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Roughly chop the Asian greens. Finely grate the ginger and garlic (or use a garlic press). Cut the chicken thigh into 2cm pieces.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing, until browned, 3-4 minutes. Season with a pinch of salt and pepper and transfer to a plate. Repeat with the remaining chicken.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Reduce the heat to medium, add the coconut cream, sugar and soy sauce and stir to combine. Scrunch the kaffir lime leaves with your hands and add to the pan along with the green beans and the chicken (plus any resting juices). Stir to combine, then bring to a simmer and cook until the veggies are tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1 minute. Season to taste with salt and pepper.


While the coconut chicken is simmering, thinly slice the long red chilli (if using).


Remove the kaffir lime leaves from the coconut chicken. Divide the jasmine rice between bowls. Top with the mild Thai coconut chicken and sprinkle with chilli (if using) and crispy shallots.