Coconut Red Curry with Chicken & Green Beans

Tender chicken simmered in a vibrant and spicy red coconut curry sauce, served with jasmine rice and crisp-tender green beans for a complete and flavorful meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Medium
• Cost: $6.20/serving

Dietary

• Nut-Free
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• quick
• savory
• spicy
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 yellow onion (finely diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 13.5 ounce coconut milk (full-fat)
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 0.5 tablespoon light brown sugar
• 0.5 pound fresh green beans (trimmed)
• 1.5 cup jasmine rice (uncooked)
• 1.5 cup water
• 1 fresh lime (cut into wedges)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the jasmine rice: Combine 1 1/2 cups jasmine rice and 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, prepare the curry: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add 1/2 diced yellow onion to the skillet and sauté until softened, about 3-4 minutes.
4. Stir in 2 minced garlic cloves and 1 tablespoon grated fresh ginger and cook for 1 minute until fragrant.
5. Add 2 tablespoons red curry paste and cook for 1 minute, stirring constantly, to toast the spices.
6. Pour in 1 can full-fat coconut milk and 1/2 cup chicken broth, stirring to combine. Bring to a gentle simmer.
7. Stir in 1 tablespoon fish sauce and 1/2 tablespoon light brown sugar. Return the cooked chicken to the skillet.
8. Add 1/2 pound trimmed fresh green beans to the curry. Continue to simmer for 5-7 minutes, or until the chicken is cooked through and the green beans are tender-crisp.
9. Serve the coconut red curry over the jasmine rice. Garnish with fresh lime wedges and chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 680
• Protein: 52.3 g
• Carbohydrates: 65.5 g
• Fat: 24.1 g
• Fiber: 8.2 g
• Sodium: 950 mg
• Saturated Fat: 14.2 g
• Sugar: 12.3 g
• Cholesterol: 125 mg