Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 490.7
  • Total Fat: 18.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 395.1 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 32.6 g

View full nutritional breakdown of Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice calories by ingredient

Number of Servings: 4


    4 cups chopped bok choy
    1 red bell pepper, seeded and sliced
    1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves
    Salt and ground black pepper
    1/2 cup reduced-sodium chicken broth
    1/2 cup sake (rice wine)
    2 teaspoons sesame oil
    1 tablespoon minced fresh ginger
    1 tablespoon red curry paste
    1/4 cup flaked coconut
    2 cups quick cooking jasmine rice
    2 (14-ounce) can light coconut milk
    1/4 cup freshly chopped cilantro leaves, for garnish


Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.
NOTE: I use 1 can of LITE coconut milk and 1 can of water

Serving Size:4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SLHERRON.