Basil, Chicken, and Veggies in Coconut-Curry Sauce

Basil, Chicken, and Veggies in Coconut-Curry Sauce Recipe
Photo: Jennifer Davick; Styling: Linda Hirst
Forget takeout! Basil, Chicken, and Veggies in Coconut-Curry Sauce delivers one of the best Asian-inspired recipes--complete with tasty ingredients you can easily find at your local grocery store.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 17 Minutes
Cook: 10 Minutes

Ingredients

1 (14-ounce) can coconut milk
2 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon sea salt
3 tablespoons peanut oil or canola oil, divided
1 pound boneless chicken breasts, cut into thin strips
1 red bell pepper, seeded and chopped
1 pound small green beans
1 tablespoon minced fresh ginger
1/4 cup fresh basil leaves, slivered
3/4 cup whole, salted cashews, toasted
Hot cooked rice
Sriracha
Garnish: fresh basil leaves

Preparation

1. Whisk together first 5 ingredients in a small bowl; set aside.

2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.

3. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.

4. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.

Note:

Julia Dowling Rutland,

March 2013
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