Basil, Chicken, and Veggies in Coconut-Curry Sauce

Name: Basil, Chicken, and Veggies in Coconut-Curry Sauce
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave Garnish: fresh basil; 1 Tbsp brown sugar; 397 grams coconut milk; 3 Tbsps peanut oil or canola oil, divided; 177 milliliters whole, salted cashews, toasted; 454 grams boneless chicken breasts, cut into thin strips; 6 servings Hot cooked rice; 1 Tbsp cornstarch; 2 teaspoons curry powder; 59 milliliters fresh basil leaves, slivered; 1 Tbsp minced fresh ginger; 454 grams green beans; 1 red bell pepper, seeded and chopped; 1 teaspoons sea salt; 6 servings Sriracha

Basil, Chicken, and Veggies in Coconut-Curry Sauce might be If you have cashews, curry powder, chicken breasts, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

Whisk together first 5 ingredients in a small bowl; set aside.

Equipment you will use

Whisk

Bowl

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.)

Ingredients you will need

Water