Roasted Chicken and Toasted Coconut Rice
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Roasted Chicken and Toasted Coconut Rice

Roasted Chicken and Toasted Coconut Rice

with Green Curry Sauce

Comforting and fragrant, this green curry chicken breast dinner hits all the marks especially when it's served with fluffy rice with toasted coconut and crispy snow peas!

Chef's Choice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

56 g

Snow Peas, trimmed

2 tbsp

Green Curry Paste

(May contain Soy, Sulphites, Milk)

1 unit(s)

Coconut Milk

1 tbsp

Shredded Coconut

(Contains Sulphites)

2 unit(s)

Green Onion

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

½ tsp


0.12 tsp

Salt and Pepper*

0.12 tsp


¼ tsp



Nutrition Values

Calories750 kcal
Fat29 g
Saturated Fat21 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber4 g
Protein47 g
Cholesterol125 mg
Sodium620 mg
Trans Fat0 g
Potassium950 mg
Calcium50 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan


  • Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
  • Meanwhile, trim, then halve peas.
  • Pat chicken dry with paper towels. Sprinkle over half the Cream Sauce Spice Blend, then season with pepper. 
  • Heat a large non-stick pan over medium heat. When hot, add coconut to dry pan. 
  • Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
  • Add 1/2 tbsp oil to the same pan, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
  • Once chicken is in the oven, add 1/2 tbsp (1 tbsp) oil, then snow peas to the same pan (used in step 4). Cook, stirring often until tender-crisp, 1-3 min.
  • Add green curry sauce, remaining Cream Sauce Spice Blend and 1/4 tsp (1/2 tsp) sugar to the pan with peas. Cook, stirring constantly, until combined, 30 sec.
  • Add coconut milk to the pan, then stir to combine. Bring to a simmer. Cook, stirring occasionally, until peas are tender-crisp and curry thickens slightly, 1-3 min. Remove from heat. 
  • Thinly slice green onion. 
  • Fluff rice with a fork, then stir in half the coconut and half the green onions.  
  • Thinly slice chicken. 
  • Divide rice between bowls. 
  • Top with chicken, then green curry sauce.
  • Sprinkle over remaining coconut and remaining green onions.