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Coconut milk green curry chicken, spicy rice pilaf

Mains, Poultry, Risotto, Pasta and Rice

An Asian dish full of flavor and a little spice!  A taste of travel.


Recipe for 4 persons


4 Unit(s)
Green onion
2 Tbsp
Green cari paste
700 Ml
Coconut milk
4 Unit(s)
Chicken breast
5 Sprig(s)
1 Unit(s)


1 Cup(s)
Basmati rice
375 Ml
5 Ml
1 Stick(s)
  • Vegetable oil
  • Salt and pepper
Coconut milk green curry chicken, spicy rice pilaf

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • Preparation

    Cut the chicken breasts into cubes.

    Slice the green onions diagonally.

  • Rice


  • Chicken

    Heat up your wok with a thread of oil, add the green onions and cook for about 30 seconds until the onions become tender.

    Add the curry paste, the coconut milk, the chicken stock concentrate and bring everything to a boil.

    Add the chicken, half the coriander and season.

    Stir and continue to cook for 8-10 minutes making sure the chicken is cooked through.

    Remove from the heat and add the rest of the coriander (save some for a garnish).

  • Plating

    In a bowl, place the rice at the bottom and then place the chicken and curry on top of the rice.  Finish the dish by garnishing with a few coriander leaves.  

    You can always serve the rice and chicken in separate bowls.

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