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Basil, Chicken, and Veggies in Coconut-Curry Sauce

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 17 mins
Cook time 10 mins
Yield Makes 4 to 6 servings
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.


  • 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

How to Make It

  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.