Basil, Chicken, And Veggies In Coconut-Curry Sauce Recipe

Name: Basil, Chicken, And Veggies In Coconut-Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) can coconut milk; 2 teaspoons curry powder; 1 tablespoon cornstarch; 1 tablespoon brown sugar; 1/2 teaspoon sea salt; 3 tablespoons peanut oil or canola oil, divided; 1 pound boneless chicken breasts, cut into thin strips; 1 red bell pepper, seeded and chopped; 1 pound small green beans; 1 tablespoon minced fresh ginger; 1/4 cup fresh basil leaves, slivered; 3/4 cup whole, salted cashews, toasted; Hot cooked rice; Sriracha; Garnish: fresh basil leaves

Servings: persons

1 (14-ounce) can coconut milk
2 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon sea salt
3 tablespoons peanut oil or canola oil, divided
1 pound boneless chicken breasts, cut into thin strips
1 red bell pepper, seeded and chopped
1 pound small green beans
1 tablespoon minced fresh ginger
1/4 cup fresh basil leaves, slivered
3/4 cup whole, salted cashews, toasted
Hot cooked rice
Sriracha
Garnish: fresh basil leaves

1
Whisk together first 5 ingredients in a small bowl; set aside.
2
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.
3
Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
4
Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14-ounce) can coconut milk, 2 teaspoons curry powder, 1 tablespoon cornstarch, 1 tablespoon brown sugar, and more.

Yes, Basil, Chicken, And Veggies In Coconut-Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil, Chicken, And Veggies In Coconut-Curry Sauce

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