Quick and Easy Chicken Coconut Curry
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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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
Description
The recipe begins by marinating chicken slices in a blend of egg white, rice vinegar, cornstarch, and olive oil to create a light coating that enhances tenderness. The sauce is prepared by cooking garlic, soy sauce, red curry paste, ginger, brown sugar, and turmeric briefly to develop aromas before adding coconut milk and chicken broth. The chicken is added and allowed to poach gently off heat, absorbing the sauce's flavors without overcooking.
Green beans and baby peas provide fresh, crisp vegetable components that complement the creamy curry. The use of coconut milk imparts a rich texture, while the balance of spices hints at warmth and depth without overpowering the dish.
This curry suits a main course served alongside rice or noodles to soak up the sauce. The technique of cooking chicken off the direct heat ensures a tender bite. Optional garnish with fresh basil adds brightness.
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 finely minced, cloves
- ¼ cup soy sauce low sodium
- 1 tablespoon extra virgin olive oil
- 4 teaspoons red curry paste
- 1 tablespoon ginger or ginger paste, finely grated fresh
- 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 baby peas thawed, fresh or frozen
- 1 tablespoon extra virgin olive oil
- 8 ounces green beans also called (Haricots Verts, thin French-style
- ½ teaspoon kosher salt
- ⅓ cup roasted salted cashews
- basil optional, fresh leaves
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
- Marinate the chicken in the egg white mixture for at least 15 minutes to enhance tenderness and coating.
- Cook the curry paste mixture briefly until fragrant but do not burn to maintain balanced flavors.
- Allow the chicken to poach gently in the sauce off the heat to keep it tender and moist.
- Adjust the amount of red curry paste to suit your preferred spice level.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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