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Quick and Easy Chicken Coconut Curry
5 from 14 votes

Quick and Easy Chicken Coconut Curry

This Chicken Coconut Curry features thin slices of chicken coated with an egg white mixture, cooked gently in a fragrant sauce made from garlic, soy sauce, red curry paste, ginger, turmeric, and rich coconut milk. Alongside green beans and peas, the dish balances creamy, spicy, and slightly sweet flavors with tender chicken and fresh vegetables.

Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 379 kcal
Course: Main Course
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. Combine garlic, soy sauce, olive oil, curry paste, ginger, brown sugar and turmeric in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. Place the thawed peas in a strainer and set aside to drain.
  6. 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.
  7. Transfer chicken and sauce to a large serving platter. Top with the vegetables.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 379

% 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.