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Summery Chicken Coconut Curry

This Summery Chicken Coconut Curry is loaded with fresh, healthy summer vegetables and lean, tender chicken. The fragrant coconut curry sauce is crazy delicious!

Course Main Course
Cuisine Thai-inspired
Keyword chicken coconut curry, Summery Chicken Coconut Curry
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 294 kcal
Author Chris Scheuer

Ingredients

For the chicken:

  • 1 ½ pounds boneless skinless chicken breast
  • 1 egg white from a large egg
  • 1 tablespoon rice vinegar
  • 1 tablespoon corn starch

For the corn and zucchini:

  • 1 tablespoon extra virgin olive oil
  • 3 medium-size ears fresh corn kernels cut from cobs
  • 1 medium zucchini halved and thinly sliced on a slight angle

For the curry:

  • 2 tablespoons butter
  • 3 garlic cloves peeled and finely grated or chopped
  • 2 tablespoons finely grated fresh ginger
  • 2 teaspoons light brown sugar
  • 1½ tablespoons Tha curry paste
  • 1 teaspoon mild curry powder
  • 2 cups low sodium chicken broth
  • 2 teaspoons fish sauce
  • 8 ounces small yellow potatoes halved or quartered if large (about 1 ½ cups of cutup potatoes)
  • 2 14-ounce cans coconut milk
  • ½ teaspoon kosher salt more, to taste
  • 1 medium red bell pepper cut into bite-size pieces (you can also use 5-6 of the small mini peppers, thinly sliced)
  • cashews lime wedges and fresh basil, cilantro and/or mint, for garnish, if desired
  • jasmine rice for serving
US Customary - Metric

Instructions

For the chicken:

  1. Cut chicken into thin, bite-size slices. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20-30 minutes while preparing the curry.

For the corn and zucchini:

  1. Heat a medium-large sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the sliced zucchini, the corn and ½ teaspoon kosher salt. Cook for 2 minutes, just until crisp-tender, stirring occasionally. Remove veggies to a bowl or plate, cover and set aside.

For the curry:

  1. Reduce the heat to medium-low. Add the butter to the pan and swirl until melted and bubbly. Add the garlic, ginger, brown sugar, curry paste and curry powder. Cook for 2-3 minutes, stirring occasionally until nice and fragrant.
  2. Add the chicken broth and fish sauce, stir well and bring to a boil. Add the potatoes, return to a moderate boil and cover. Cook for 7-8 minutes or until the potatoes are just beginning to soften. (They’ll cook more after the coconut milk is added.)
  3. Add the 2 cans of coconut milk, stir and return the mixture to a moderate boil. Cook uncovered for 6-8 minutes until sauce begins to thicken a bit. Try one of the potatoes. They should be nice and tender. If not cook a minute or two longer. Taste the sauce and add a pinch of salt, if needed.
  4. Add the chicken and peppers, leaving any extra marinade in the bowl. Stir well to separate the chicken slices. Return to a boil, cover the pan and turn off the heat. Allow the pan to sit, undisturbed for 10 minutes then serve in bowls with rice, topped with prepared veggies (warm in the microwave if desired), cashews, lime wedges and fresh herbs

Recipe Notes

See Café Tips above in the post for more detailed instructions.

Nutrition Facts
Summery Chicken Coconut Curry
Amount Per Serving
Calories 294 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 83mg28%
Sodium 558mg24%
Potassium 924mg26%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 7g8%
Protein 29g58%
Vitamin A 1512IU30%
Vitamin C 40mg48%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.