One of our supermoms, Nicole Asiu showcases her quick and easy Thai Coconut Chicken, courtesy Island Pride. Try her recipe including her green curry recipe from scratch.


1 tbsp oil

4 tbsp green curry paste (click here for recipe)

1 small onion, thinly sliced

1 stalk lemongrass (optional)

2 cups Island Pride Coconut Milk 

1 (14 oz) can Island Pride Peas and Carrots

1 (14 oz) can Island Pride Whole Kernel Corn

1 tbs fish sauce (optional)

1 tsp brown sugar

zest of 1 lime

1 tbs lime juice

Chopped fresh basil or cilantro, for garnish

1lb chicken breasts or thighs, cut into ¼ inch slices

salt to taste


  1. Heat oil over medium-high heat in a large skillet. Add onion and sauté until fragrant, about a 1 – 2 minutes then add curry paste and cook for another minute.
  2. Add chicken and cook until no longer pink.
  3. Add Island Pride Coconut Milk, lemongrass, Island Pride Peas and Carrots, Corn, fish sauce and lime zest. Bring to a boil then reduce to a simmer for 10-12 minutes, covered and stirring occasionally. Taste for salt and add if needed.
  4. Remove from heat. Remove lemongrass, add lime juice and stir through. Serve over rice or noodles and garnish with cilantro or basil.

Watch the Video

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