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Curry-Coconut Chicken

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Serves 4| Hands-On Time: | Total Time:


  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. 
  2. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds.
  3. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes.
  4. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
By October, 2005

Nutritional Information

  • Per Serving
  • Calories 400.22Calories From Fat 53%
  • Calcium 156.38mg
  • Carbohydrate 22.12g
  • Cholesterol 62.65mg
  • Fat 23.88g
  • Fiber 7g
  • Iron 3.68mg
  • Protein 28.87mg
  • Sat Fat 7.97g
  • Sodium 876.84mg
What does this mean? See Nutrition 101 .

Quick Tip

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.