Chicken Curry

Coconut Curry Chicken in a cast iron pan

This Coconut Curry Chicken is full of creamy curry flavor and loaded with red peppers and green beans. It's easy to make on a weeknight and ready in under 30 minutes. {gluten free}

4.90 from 19 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: chicken curry

Prep Time: 2

Cook Time: 20

Total Time: 22

Servings:

Calories: 266kcal

Ingredients

½ 14 oz can of coconut milk, well shaken
1 tablespoon sugar
2 teaspoon corn starch
2 teaspoon yellow curry powder
½ teaspoon ginger
½ teaspoon kosher salt
1 pound chicken breast, sliced into even sized pieces
3 tablespoon sesame oil
½ lb fresh green beans, trimmed
1 red or yellow pepper, sliced thin
2 scallions, chopped
basil for garnish

Instructions

Add first 6 ingredients to a medium bowl and whisk well. It's okay if the coconut oil is a bit lumpy. Set aside.
Heat 1 ½ tablespoon sesame oil in a nonstick skillet over medium-high heat. Add chicken pieces and cook 3 minutes per side. Remove chicken from pan and cover with foil.
Add remaining 1 ½ tablespoon oil to the pan. Add beans and peppers and saute for 4-5 minutes.
Add chicken back to pan. Whisk the sauce again then add to the pan. Cook until sauce thickens and chicken is cooked through about 4 minutes. Sprinkle with fresh basil and chopped scallions.
Serve with rice or cauliflower rice.

Notes

WW Smart Points - 7

Nutrition

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