Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
17 Mins
Cook Time
10 Mins
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews


August 21, 2017
I added fresh minced ginger (pressed with garlic press) and 2 tsp red curry paste .Added lime juice and fresh basil leaves before serving along with srirachi. Also, substituted roasted peanuts (unsalted) for the cashews.

k1iawah's Review

April 22, 2013
I added peas to the stir fry. And whole garlic cloves to the chicken when stir frying.