Curry-Coconut Chicken might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 30g of protein, 16g of fat, and a total of 404 calories. Head to the store and pick up olive oil, chicken breasts, rice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
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. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.
Add the tomatoes and cook, stirring constantly, for 30 seconds.
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.
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. Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.