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Coconut Curry Chicken in a cast iron pan

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}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: chicken curry
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 4
Calories: 266kcal
Author: Karen Kelly


  • 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


  • 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.  


WW Smart Points - 7


Calories: 266kcal | Carbohydrates: 10g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 426mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 62.9mg | Calcium: 35mg | Iron: 1.4mg
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