Curry-Coconut Chicken

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 156.38mg
  • Calories: 400.22
  • Calories from fat: 53%
  • Carbohydrate: 22.12g
  • Cholesterol: 62.65mg
  • Fat: 23.88g
  • Fiber: 7g
  • Iron: 3.68mg
  • Protein: 28.87mg
  • Saturated fat: 7.97g
  • Sodium: 876.84mg


  • 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 recipe Curry-Coconut Sauce
  • 1/2 cup thinly sliced fresh basil
  • Cooked rice


  1. 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.
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