Quick and Easy Chicken Coconut Curry
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Total Time
45 mins
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Servings
6
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Calories
379 kcal
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Course
Main Course
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Cuisine
Thai
Quick and Easy Chicken Coconut Curry
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This quick and easy chicken coconut curry is outrageously delicious, comes together in less than 45 minutes and tastes like it's been simmering all day!
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Ingredients
For the chicken:
- 1 egg white
- 2 teaspoons rice vinegar
- 2 teaspoons corn starch
- 1 teaspoon extra virgin olive oil
- 1 ½ pounds skinless boneless chicken breasts, cut width-wise into ¼-inch slices, about 3 medium-size chicken breasts
For the curry sauce:
- 4 garlic cloves finely minced
- ¼ cup low sodium soy sauce
- 1 tablespoon extra virgin olive oil
- 4 teaspoons red curry paste
- 1 tablespoon finely grated fresh ginger or ginger paste
- 1 ½ tablespoons dark brown sugar
- 1 teaspoon Turmeric
- 1 tablespoon extra virgin olive oil
- 1 cup coconut milk I use full fat
- ½ cup chicken broth
For the veggies and garnish:
- 1 cup fresh or frozen baby peas thawed
- 1 tablespoon extra virgin olive oil
- 8 ounces thin French-style green beans also called (Haricots Verts)
- ½ teaspoon kosher salt
- ⅓ cup roasted salted cashews
- fresh basil leaves optional
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Instructions
- Combine the egg white, rice vinegar, cornstarch and 1 teaspoon olive oil in a medium-size bowl. Add the sliced chicken and mix to coat all of the chicken with the egg white mixture. Set aside for 15 minutes while preparing the sauce.
- Combine garlic, soy sauce, olive oil, curry paste, ginger, brown sugar and turmeric in a small bowl. Set aside.
- Heat 1 tablespoon of olive oil over medium heat in a medium-size sauté pan. Add the prepared curry-spice mixture and cook, stirring constantly for about 30 seconds until the color deepens a bit and the mixture is very fragrant.
- Add the coconut milk and chicken broth and bring to a simmer, stirring constantly. Simmer for 5 minutes, stirring frequently, then add the chicken and stir to separate the slices. Return the sauce to a full simmer, then cover and turn off the heat. Allow the chicken to sit, covered (don’t peek!), for 5 minutes while preparing the beans.
- Place the thawed peas in a strainer and set aside to drain.
- Heat 1 tablespoon of olive oil in a medium-large skillet over medium heat. Add the beans and cook, tossing often, until beans are bright green and just beginning to char in a few spots, about 2 minutes. Add the drained peas and cook for another 30 seconds, just until the peas are warmed through.
- Transfer chicken and sauce to a large serving platter. Top with the vegetables.
- Garnish with cashew halves and fresh basil leaves (if desired).
Notes
- Notes See Café Notes (above in post) for more detailed instructions and tips.
- Inspired by Bon Appétit
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
15g
(5%)
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
108mg
(36%)
Sodium
739mg
(31%)
Potassium
629mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1026IU
(21%)
Vitamin C
17mg
(19%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 739mg | 31% |
| Potassium | 629mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1026IU | 21% |
| Vitamin C | 17mg | 19% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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