Coconut Chicken & Green Bean Curry

A quick and creamy chicken curry simmered with green beans and bell pepper in a flavorful coconut milk broth. It's mildly spiced and served with jasmine rice, offering a taste of Cambodian-inspired comfort.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Cambodian
• Difficulty: Easy
• Cost: $3.00/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Halal
• High-Protein

Tags

• healthy
• comfort food
• quick
• savory
• rich
• steam

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 tablespoon olive oil
• 0.5 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 2 tablespoon red curry paste
• 13.5 fluid ounce full-fat coconut milk
• 1 cup fresh green beans (trimmed and halved)
• 0.5 red bell pepper (thinly sliced)
• 1 tablespoon fish sauce (halal certified)
• 1 teaspoon brown sugar
• 0.5 tablespoon lime juice
• 1.5 cup jasmine rice (uncooked)
• 3 cup water
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Wash the jasmine rice thoroughly. In a rice cooker or medium saucepan, combine the jasmine rice and water. Cook according to package directions or until all water is absorbed and rice is tender, about 20 minutes.
2. While rice cooks, heat olive oil in a large pot or deep skillet over medium-high heat. Add cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove chicken from pot and set aside.
3. Add diced yellow onion to the same pot and sauté for 2-3 minutes until softened. Stir in minced garlic and ginger, cooking for another 1 minute until fragrant.
4. Stir in the red curry paste and cook for 1 minute, allowing the aromas to bloom. Pour in the full-fat coconut milk and bring to a gentle simmer, stirring constantly to combine the paste.
5. Return the chicken to the pot. Add the fresh green beans and red bell pepper. Stir in the fish sauce, brown sugar, and lime juice. Reduce heat to medium-low and simmer for 5-7 minutes, or until chicken is cooked through and vegetables are tender-crisp.
6. Serve the coconut chicken and green bean curry hot over the cooked jasmine rice. Garnish with fresh cilantro if desired.

Notes

Adjust the amount of red curry paste to your preferred spice level. For a thicker curry, you can simmer it for an extra few minutes until it reaches your desired consistency.

Nutrition (per serving)

• Calories: 520
• Protein: 37.8 g
• Carbohydrates: 45.3 g
• Fat: 24.1 g
• Fiber: 4.5 g
• Sodium: 750 mg
• Saturated Fat: 18.5 g
• Sugar: 9.2 g
• Cholesterol: 85 mg