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Summery Chicken Coconut Curry

This Summery Chicken Coconut Curry is loaded with fresh, healthy summer vegetables and lean, tender chicken. The fragrant coconut curry sauce is crazy delicious!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 294 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

For the chicken:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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.
  2. 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.)
  3. 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.
  4. 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

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

% 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.