Description
Tender chicken simmered in a creamy coconut curry sauce with vibrant veggies. Perfect for a weeknight meal or a casual dinner party.
Ingredients
Units
Scale
- 7 oz (200 g) coconut milk
- 1 tbsp sugar
- 2 tsp corn starch
- 2 tsp yellow curry powder
- 1/2 tsp ginger
- 1/2 tsp kosher salt
- 1 lbs (454 g) chicken breast
- 3 tbsp sesame oil
- 8 oz (227 g) fresh green beans
- 1 red or yellow pepper
- 2 scallions
- basil
Instructions
- Add the first 6 ingredients to a medium bowl and whisk well. Set aside.
- Heat 1 1/2 tbsp sesame oil in a nonstick skillet over medium-high heat.
- Add chicken pieces and cook 3 minutes per side.
- Remove chicken from pan and cover with foil.
- Add the remaining 1 1/2 tbsp oil to the pan.
- Add beans and peppers and sauté for 4-5 minutes.
- Add chicken back to the pan.
- Whisk the sauce again and add it to the pan.
- Cook until the sauce thickens and the chicken is cooked through (about 4 minutes).
- Sprinkle with fresh basil and chopped scallions.
- Serve with rice or cauliflower rice.
Notes
- For a richer flavor, toast the curry powder in a dry pan for 1 minute before adding it to the sauce.
- Substitute chicken thighs for breasts for a more tender and flavorful result. Adjust cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150