Best Ww 8 Points Thai Coconut Chicken Recipes

Slow Cooker Thai Chicken -- Weight Watchers Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 13

13 1/2 ounces light coconut milk
7 teaspoons Thai curry paste, red variety, divided (or to taste)
1 1/2 teaspoons table salt (or to taste)
1/2 head (large) uncooked cauliflower, cut into small florets
1 pound uncooked potatoes, peeled, cut into small chunks
1 medium sweet red pepper, cut into chunks
2 medium uncooked carrots, cut into 1/2-inch-thick slices
1 1/2 pounds uncooked chicken breasts, boneless skinless (6, 4 ounce pieces)
2 tablespoons reduced-fat peanut butter
1/3 cup cilantro, fresh, chopped
3 medium uncooked scallions, sliced
1 medium fresh lime, cut into 6 wedges
2 tablespoons peanuts, salted, chopped

Steps:

In a 4x6 quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes: Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side.

Ww 8 Points - Thai Coconut Chicken image

Provided by mariposa13

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons canola oil
1 lb boneless skinless chicken breast, cut into 1/2-inch strips
1/4 teaspoon salt
1 onion, thinly sliced
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1 tablespoon packed light brown sugar
2 teaspoons Thai red curry paste
1/2 teaspoon ground cumin
1/2 lb asparagus, cut diagnolly into 2-inch pieces
1/2 cup condensed unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup fresh purple basil or 1/4 cup green basil, chopped
2 cups cooked brown rice

Steps:

Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
Saute until browned and cooked, about 5 minute.
Transfer chicken to a plate.
Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
Saute until onions are softened.
Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
Add asparagus, coconut milk, and fish sauce.
Bring to a boil.
Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
Add chicken and basil, heat through.
Serve with rice.