Coconut Chicken Curry

Name: Coconut Chicken Curry
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 4
Cuisine: Asian
Ingredients: 7 oz Coconut milk, well shaken; 1 tbsp Sugar; 2 tsp Corn starch; 2 tsp Yellow curry powder; ½ tsp Fresh ginger, minced or grated; ½ tsp Kosher salt; 1 lb Chicken breast, sliced into even-sized pieces; 3 tbsp Sesame oil; ½ lb Fresh green beans, trimmed; 1 large Red or yellow bell pepper, sliced thin; 2 medium Scallions, chopped; ¼ cup Fresh basil, for garnish

Recipe GLPRc52c52198a58ea

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Asian

Main Course

22 min

371 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant Southeast Asian-inspired curry featuring tender sliced chicken breast coated in a creamy coconut sauce infused with aromatic yellow curry powder and fresh ginger. Green beans and bell peppers provide color and crunch, while a hint of sweetness and the richness of sesame oil balance the warm spices. Ready in under 25 minutes, this naturally dairy-free curry is perfect served over rice or cauliflower rice for a satisfying, wholesome meal.

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Ingredients

7 oz Coconut milk, well shaken

1 tbsp Sugar

2 tsp Corn starch

2 tsp Yellow curry powder

½ tsp Fresh ginger, minced or grated

½ tsp Kosher salt

1 lb Chicken breast, sliced into even-sized pieces

3 tbsp Sesame oil

½ lb Fresh green beans, trimmed

1 large Red or yellow bell pepper, sliced thin

2 medium Scallions, chopped

¼ cup Fresh basil, for garnish

Directions

In a medium bowl, whisk together the coconut milk, sugar, corn starch, yellow curry powder, ginger, and salt. Set the mixture aside.
Heat 1½ tablespoons of sesame oil in a large nonstick skillet over medium-high heat until shimmering.
Add the sliced chicken pieces to the hot oil in a single layer and cook undisturbed for 3 minutes. Flip each piece and cook for another 3 minutes until golden on both sides. The chicken will finish cooking later in the sauce.
Transfer the partially cooked chicken to a plate and tent loosely with foil to keep warm.
Add the remaining 1½ tablespoons of sesame oil to the same skillet over medium-high heat.
Add the trimmed green beans and sliced bell pepper to the pan. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Return the chicken pieces to the pan with the vegetables.
Whisk the reserved coconut sauce vigorously to recombine, then pour it into the pan with the chicken and vegetables.
Stir everything together gently and cook over medium heat for about 4 minutes, stirring occasionally, until the sauce thickens and the chicken reaches an internal temperature of 165°F.
Divide the curry among serving bowls and top with fresh basil and chopped scallions.
Serve immediately with steamed white rice, brown rice, or cauliflower rice.

Comments

Grocery List Plus Editorial Staff4.25

All ingredients are standard Charlotte-area supermarket finds at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip. The 22-minute claim is honest if you buy pre-cut chicken and vegetables; raw chicken breast takes longer to dice and cook through, so budget 30 minutes realistically. At roughly $2.50 per serving, the dish lands mid-range for chicken dinners, with coconut milk driving the cost. This is a quick weeknight curry that reheats well and works for families, though the basil reads fresh-herb Thai and may not be what every home cook stocks routinely—the dish works without it, or with dried herbs instead.