Easy Light Coconut Rice

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Easy Raspberry Chicken With Coconut Rice

Easy Raspberry Chicken With Coconut Rice image

This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!

Provided by: Kellymc

Categories: World Cuisine Recipes, Asian

Time: 40m

Yield: 4

Number Of Ingredients: 10

2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
⅓ cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
½ cup raspberry vinegar


  • In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
  • Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
  • Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

Nutrition Facts : Calories 588.7 calories, Carbohydrate 51.6 g, Cholesterol 85.6 mg, Fat 24.9 g, Fiber 0.9 g, Protein 37 g, SaturatedFat 8.9 g, Sodium 438.9 mg, Sugar 4.4 g

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Easy Thai Coconut Shrimp And Rice image

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.

Provided by: Gourmetmomma

Categories: Curries

Time: 4h30m

Yield: 2-4 serving(s)

Number Of Ingredients: 19

1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple


  • A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
  • Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
  • In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
  • Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
  • Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
  • Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
  • Rice:.
  • In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
  • Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

Nutrition Facts : Nodata

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