Coconut Curry Chicken in a cast iron pan
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5 from 1 vote

Coconut Chicken Curry

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}
Course Dinner
Cuisine Asian
Keyword coconut chicken curry
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4
Calories 266kcal
Author Karen Kelly


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


  • 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 1/2 tbsp 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 1/2 tbsp 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.  


WW Smart Points - 7