Summery Chicken Coconut Curry
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 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
Description
This curry is built upon chicken breast strips coated in a marinade of egg white, rice vinegar, and cornstarch, which tenderizes and helps the chicken cook with a smooth texture. Vegetables like fresh corn and zucchini are quickly sautéed to maintain a crisp-tender bite before being combined into the curry. The sauce is created by infusing butter with garlic, grated ginger, brown sugar, Thai curry paste, and mild curry powder, then adding chicken broth, fish sauce, and coconut milk for rich flavor and creaminess.
Yellow potatoes cook in the simmering curry sauce, adding earthiness and body, while the final addition of red bell peppers provides color and slight sweetness. The dish is complemented by fresh garnishes such as cashews, lime wedges, and herbs including basil, cilantro, or mint, which add texture and brightness when served with jasmine rice, making it well suited for a satisfying summer meal.
Follow recommended marinating and cooking times to achieve tender chicken and properly cooked potatoes, and adjust seasoning including salt to taste. The recipe balances aromatic spices, creamy coconut, and fresh vegetables for a flavorful curry.
Ingredients
For the chicken:
- 1 ½ pounds chicken breast boneless, skinless
- 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 corn kernels cut from cobs, medium-size ears, fresh
- 1 zucchini halved and thinly sliced on a slight angle, medium
For the curry:
- 2 tablespoons butter
- 3 garlic peeled and finely grated or chopped, cloves
- 2 tablespoons ginger finely grated fresh
- 2 teaspoons light brown sugar
- 1½ tablespoons Thai curry paste
- 1 teaspoon curry powder mild
- 2 cups chicken broth low sodium
- 2 teaspoons fish sauce
- 8 ounces yellow potatoes halved or quartered if large (about 1 ½ cups of cutup potatoes, small
- 2 coconut milk 14-ounce cans
- ½ teaspoon kosher salt more, to taste
- 1 red bell pepper cut into bite-size pieces (you can also use 5-6 of the small mini peppers, thinly sliced, medium
- cashews lime wedges and fresh basil, cilantro and/or mint, for garnish, if desired
- jasmine rice for serving
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
- Marinate the chicken in egg white, rice vinegar, and cornstarch for 20-30 minutes to achieve a tender texture.
- Sauté vegetables until just crisp-tender to maintain their freshness and bite before combining with the curry sauce.
- Adjust salt to taste when adding kosher salt and fish sauce to balance seasoning.
- Serve the curry over jasmine rice and garnish with lime wedges and fresh herbs such as basil, cilantro, or mint for added brightness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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