Combine the egg white, rice vinegar, cornstarch and 1 teaspoon olive oil in a medium-size bowl. Add the sliced chicken and mix to coat all of the chicken with the egg white mixture. Set aside for 15 minutes while preparing the sauce.
Combine garlic, soy sauce, olive oil, curry paste, ginger, brown sugar and turmeric in a small bowl. Set aside.
Heat 1 tablespoon of olive oil over medium heat in a medium-size sauté pan. Add the prepared curry-spice mixture and cook, stirring constantly for about 30 seconds until the color deepens a bit and the mixture is very fragrant.
Add the coconut milk and chicken broth and bring to a simmer, stirring constantly. Simmer for 5 minutes, stirring frequently, then add the chicken and stir to separate the slices. Return the sauce to a full simmer, then cover and turn off the heat. Allow the chicken to sit, covered (don’t peek!), for 5 minutes while preparing the beans.
Place the thawed peas in a strainer and set aside to drain.
Heat 1 tablespoon of olive oil in a medium-large skillet over medium heat. Add the beans and cook, tossing often, until beans are bright green and just beginning to char in a few spots, about 2 minutes. Add the drained peas and cook for another 30 seconds, just until the peas are warmed through.
Transfer chicken and sauce to a large serving platter. Top with the vegetables.
Garnish with cashew halves and fresh basil leaves (if desired).
See Café Notes (above in post) for more detailed instructions and tips.
Inspired by Bon Appétit
Quick and Easy Chicken Coconut Curry
Amount Per Serving
Calories 379Calories from Fat 216
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1026IU21%
Vitamin C 17mg21%
* Percent Daily Values are based on a 2000 calorie diet.