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Prepare the jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, prepare the chicken: Heat the Trader Joe's Organic Virgin Coconut Oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the sliced yellow onion and red bell pepper to the same skillet. Sauté for 3-5 minutes until softened. Stir in the grated fresh ginger and minced garlic, and cook for another 1 minute until fragrant.

Pour in the Trader Joe's Thai Green Curry Simmer Sauce, Trader Joe's Organic Coconut Milk, and Trader Joe's Organic Vegetable Broth. Bring the mixture to a gentle simmer, stirring to combine.

Return the browned chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through and tender. Stir occasionally.

Serve the Thai Coconut Chicken over the fluffy jasmine rice. Garnish with fresh chopped cilantro, a squeeze of fresh lime juice, and optional chopped Trader Joe's Roasted Cashews.


Prepare the jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, prepare the chicken: Heat the Trader Joe's Organic Virgin Coconut Oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the sliced yellow onion and red bell pepper to the same skillet. Sauté for 3-5 minutes until softened. Stir in the grated fresh ginger and minced garlic, and cook for another 1 minute until fragrant.

Pour in the Trader Joe's Thai Green Curry Simmer Sauce, Trader Joe's Organic Coconut Milk, and Trader Joe's Organic Vegetable Broth. Bring the mixture to a gentle simmer, stirring to combine.

Return the browned chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through and tender. Stir occasionally.

Serve the Thai Coconut Chicken over the fluffy jasmine rice. Garnish with fresh chopped cilantro, a squeeze of fresh lime juice, and optional chopped Trader Joe's Roasted Cashews.
