Coconut Chicken Curry
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
  • ½ 14 oz can of coconut milk, well shaken
  • 1 tbsp sugar
  • 2 tsp corn starch
  • 2 tsp yellow curry powder
  • ½ tsp ginger
  • ½ tsp kosher salt
  • 1 pound chicken breast, sliced into even sized pieces
  • 3 tbsp sesame oil
  • ½ lb fresh green beans, trimmed
  • 1 red or yellow pepper, sliced thin
  • 2 scallions, chopped
  • basil for garnish
  1. Add first 6 ingredients to a medium bowl and whisk well. It's okay if the coconut oil is a bit lumpy. Set aside.
  2. Heat 1½ 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.
  3. Add remaining 1½ tbsp oil to the pan. Add beans and peppers and saute for 4-5 minutes.
  4. Add chicken back to pan. Whisk the sauce again then add to the pan. Cook until sauce thickens and chicken is cooked through about 4 minutes. Sprinkle with fresh basil and chopped scallions.
  5. Serve with rice or cauliflower rice.
Recipe by Honest Cooking by Mercato Fabbrica at