Curry Coconut Chicken

Chicken, tomatoes, cauliflower, green beans and green onions in a spicy curry coconut sauce.

Ingredients -

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 Green Onions (green parts only), cut into 1 1/2-inch lengths
1 recipe Curry Coconut Sauce
1/2 cup thinly sliced Fresh Basil
Cooked Rice

Preparation:

1. Heat wok over high heat.

2. Add 2 tablespoons olive oil. Heat 30 seconds.

3. Add chicken. Stir-fry 3-4 minutes until no longer pink. Remove from wok. Set aside. Clean wok.

4. Reduce heat to medium-high. Add ½ tablespoon olive oil. Heat 30 seconds.

5. Add tomatoes to wok. Stir-fry 30 seconds.

6. Add green beans and water. Cover and steam 1 minute.

7. Add cauliflower, cover partially, and steam 5-6 minutes.

8. Add green onions and curry-coconut sauce. Stir-fry 30 seconds.

9. Add chicken back to wok. Add basil. Stir-fry 1 minute, or until heated through.

10. Serve hot over cooked rice.

Variations and Recipe Ideas:

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

Cooking Tip

Curry Coconut Sauce

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium heat. Add 2 teaspoons minced fresh ginger and 2 cloves minced garlic. Add 1 cup finely chopped red bell pepper and 1 cup chopped green onions. Stir in 1 teaspoon curry powder, 2 teaspoons red curry paste, and 1/2 teaspoon ground cumin. Cook for 1 minute. Add soy 4 teaspoons low sodium soy sauce, sugar, 1/4 teaspoon salt, and 14 ounces light coconut milk. Simmer, but do not boil.
Remove from heat and stir in 2 tablespoons chopped fresh cilantro.

Cooking Tip

Green Beans