Thai Curry Chicken

Thai Curry Chicken

In this recipe:

based on 2 reviews
This Looks YUMMY!
10 min.
20 min.
4 Servings

Thai Curry Chicken has an authentic blend of Thai curry spices that creates a delicious sauce when mixed with creamy coconut milk. In this recipe, chicken and vegetables are simmered in this tasty and easy-to-make sauce. This is perfect as a main dish for entertaining or special family meals.


  • 1 packet (1.05 oz.) MAGGI TASTE OF ASIA Thai Curry Chicken Seasoning Blend
  • 3/4 cup coconut milk
  • 2 teaspoons vegetable oil
  • 1 lb. boneless, skinless chicken breast meat, cubed
  • 1 onion, chopped
  • 4 oz. green beans, trimmed and cut into 2-inch pieces
  • Hot, cooked rice
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COMBINE contents of packet, coconut milk and 1 cup water; set aside.

HEAT oil in large skillet over medium-high heat; add chicken and brown. Add onion; cook for 2 minutes.

ADD sauce mixture and beans. Bring to a boil, stirring constantly; reduce heat to medium-low. Cook, stirring constantly, for 6 to 8 minutes or until sauce has thickened and chicken and beans are cooked.

SERVE over rice.

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Taste great! I rate this dish a must have! My parents love it! My dad is a huge fan of this dish!!

- Tiffany Parker from san diego, CA

Thai Curry Chicken

Has fast become a favorite in our house. Quick to prepare - Quick to cook. Delicious!!

- De Rayburn from Woodbridge VA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 370
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 620mg (26% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 3g
  • Protein: 30g
  • Vitamin A: 4% of DV
  • Vitamin C: 15% of DV
  • Calcium: 4% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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