Asian Chicken in Coconut Milk
Sometimes it doesn't take much to turn a simple chicken dish into something really special. A few aromatic spices, creamy coconut milk and fresh vegetables are all you need. This Asian chicken in coconut milk is on the table in minutes and tastes so good you'll want to make it again and again. Prefer it more brothy? Just add a splash of water and you've got a satisfying meal for two.
Ingredients
- 5 spring onions
- 1 courgette, large
- 250 g chicken breast
- 300 ml coconut milk
- 3 cm fresh ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- salt, freshly ground
- coconut oil, or another oil of your choice
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 380 kcal | 760 kcal |
| Carbohydrates | 10 g | 20 g |
| Protein | 28 g | 56 g |
| Fat | 24 g | 48 g |
| Fibre | 3 g | 6 g |
| of which sugar | 5 g | 10 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the spring onions and cut into rings. Slice the chicken breast into strips. Wash the courgette and chop into small pieces. Finely chop the ginger.
- Heat a little coconut oil in a pan and fry the spring onions over high heat, stirring constantly, for 1-2 minutes. Remove the spring onions from the pan and set aside.
- Fry the courgette in the pan, then remove and set aside as well.
- Fry the chicken strips in a little coconut oil in the pan until cooked through.
- Add the coconut milk, chopped ginger, curry powder, cumin and ground coriander to the chicken in the pan. Bring briefly to the boil.
- Return the spring onions and courgette to the pan and let everything simmer together for a moment. Season with salt. If you'd like to enjoy the dish as a soup, add a little water to taste.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 380 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 28 g |
| Fat | 24 g |
| Fibre | 3 g |
| of which sugar | 5 g |
Frequently asked questions
Is this recipe low in carbs?
Yes. With no grains or starch and plenty of vegetables and chicken breast, this dish fits nicely into a low-carb way of eating.
Can I make this as a soup?
Yes, simply add a little water to taste. It turns more brothy and works beautifully as an Asian-style coconut soup.
Which oil is best for frying?
Coconut oil pairs really well with the flavours here, but you can use any other heat-stable oil you like.
Can I swap the courgette for other vegetables?
Yes. Peppers, broccoli or sugar snap peas all work well in this curry too.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.