Curry-Coconut Chicken

Real Simple
Makes 4 servings


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2 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
3 tomatoes, diced (about 3 cups)
8 ounces green beans, cut into 1 1/2-inch lengths
1/4 cup water
8 ounces cauliflower florets
1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
1/2 cup thinly sliced fresh basil
Cooked rice


Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.

Created date

September 2005

Nutritional Information

Calcium 156.38 mg
Calories 400.22
Caloriesfromfat 53 %
Carbohydrate 22.12 g
Cholesterol 62.65 mg
Fat 23.88 g
Fiber 7 g
Iron 3.68 mg
Protein 28.87 mg
Satfat 7.97 g
Sodium 876.84 mg