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.

Chinese Cooking Tip -

Hong Kong Soy Sauces

Soy sauces imported from Hong Kong are among the best soy sauces money can buy. Read the labels to determine where your soy sauce originates.

Chicken Stir Fry Tip -

Title

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.

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