Coconut Chicken Curry – a delicious recipe with Shallots, Olive Oil, Chicken Breasts, Coconut Milk, Red Curry, String Beans. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mince shallots and saute in a wok or sauce pan with coating of olive oil.
2
Cut chicken into thin strips.
3
Add to pan and cook on both sides until lightly browned.
4
Add coconut milk and curry paste.
5
Stir to mix.
6
Add green beans to curry mixture.
7
Reserve the sliced green tops of scallions and a bit of chopped cilantro for garnish.
8
Add the sliced white ends of scallions and the remaining chopped cilantro to the curry.
9
Simmer approximately 20 minutes or until chicken is cooked through and string beans have softened.
10
Cook rice noodles according to package directions.
11
Serve curry over rice noodles.
12
Garnish dish with reserved cilantro and green tops of scallions.
538
kcal
Calories
22
g
Fat
48
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 bulbs Shallots, 1/4 cups Olive Oil, 3 whole Chicken Breasts, 1 can (13 1/2 Oz. Size) Coconut Milk, and more.
Yes, Coconut Chicken Curry 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
