Summery Chicken Coconut Curry
User Reviews
5.0
21 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
294 kcal
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Course
Main Course
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Cuisine
Thai
Summery Chicken Coconut Curry
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This Summery Chicken Coconut Curry is loaded with fresh, healthy summer vegetables and lean, tender chicken. The fragrant coconut curry sauce is crazy delicious!
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Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken breast
- 1 egg white from a large egg
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
For the corn and zucchini:
- 1 tablespoon extra virgin olive oil
- 3 medium-size ears fresh corn kernels cut from cobs
- 1 medium zucchini halved and thinly sliced on a slight angle
For the curry:
- 2 tablespoons butter
- 3 garlic cloves peeled and finely grated or chopped
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons light brown sugar
- 1½ tablespoons Tha curry paste
- 1 teaspoon mild curry powder
- 2 cups low sodium chicken broth
- 2 teaspoons fish sauce
- 8 ounces small yellow potatoes halved or quartered if large (about 1 ½ cups of cutup potatoes)
- 2 14-ounce cans coconut milk
- ½ teaspoon kosher salt more, to taste
- 1 medium red bell pepper cut into bite-size pieces (you can also use 5-6 of the small mini peppers, thinly sliced)
- cashews lime wedges and fresh basil, cilantro and/or mint, for garnish, if desired
- jasmine rice for serving
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Instructions
For the chicken:
- Cut chicken into thin, bite-size slices. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20-30 minutes while preparing the curry.
For the corn and zucchini:
- Heat a medium-large sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the sliced zucchini, the corn and ½ teaspoon kosher salt. Cook for 2 minutes, just until crisp-tender, stirring occasionally. Remove veggies to a bowl or plate, cover and set aside.
For the curry:
- Reduce the heat to medium-low. Add the butter to the pan and swirl until melted and bubbly. Add the garlic, ginger, brown sugar, curry paste and curry powder. Cook for 2-3 minutes, stirring occasionally until nice and fragrant.
- Add the chicken broth and fish sauce, stir well and bring to a boil. Add the potatoes, return to a moderate boil and cover. Cook for 7-8 minutes or until the potatoes are just beginning to soften. (They’ll cook more after the coconut milk is added.)
- Add the 2 cans of coconut milk, stir and return the mixture to a moderate boil. Cook uncovered for 6-8 minutes until sauce begins to thicken a bit. Try one of the potatoes. They should be nice and tender. If not cook a minute or two longer. Taste the sauce and add a pinch of salt, if needed.
- Add the chicken and peppers, leaving any extra marinade in the bowl. Stir well to separate the chicken slices. Return to a boil, cover the pan and turn off the heat. Allow the pan to sit, undisturbed for 10 minutes then serve in bowls with rice, topped with prepared veggies (warm in the microwave if desired), cashews, lime wedges and fresh herbs
Notes
- See Café Tips above in the post for more detailed instructions.
Nutrition Information
Show Details
Calories
294kcal
(15%)
Carbohydrates
22g
(7%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
83mg
(28%)
Sodium
558mg
(23%)
Potassium
924mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1512IU
(30%)
Vitamin C
40mg
(44%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 558mg | 23% |
| Potassium | 924mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1512IU | 30% |
| Vitamin C | 40mg | 44% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* 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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