Servings: 6 Servings
Equipment
- Wok , mixing bowls
Ingredients
- 14 oz coconut milk
- 2 tsp curry powder
- 1 Tbs corn starch
- 1 Tbs brown sugar
- 1/2 tsp sea salt
Step 2
- 3 Tbs peanut oil canola oil may be substituted for a peanut-free option
- 1 lb chicken breast, diced tofu may be substituted here for a vegetarian option
- 1 whole red bell pepper, sliced
- lb green beans small green beans, topped and tailed
- 1 tbs ginger, grated
- 1/4 cup cashews (optional) whole, salted cashews, toasted
- 1/4 cup fresh basil, slivered for garnish- the basil leaves can be rolled and cut into slivers or "chiffonade" the basil.
Instructions
- Whisk together first 5 ingredients in a small bowl; set aside.
- Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove the chicken from the pan; cover and keep warm.
- Heat remaining 1 Tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add the ell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
- Whisk reserved sauce mixture, and add to wok with the vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice.
Notes
This recipe can become a vegetarian option by substituting diced Firm Tofu for the chicken. Sautee the tofu like the chicken in the oil in the Wok.
Serve this dish over a bed of steamed rice.
Tried this recipe?Let us know how it was!