Golden Coconut Curry Chicken

A vibrant and aromatic chicken curry simmered in creamy coconut milk with fresh ginger, bell peppers, and green beans, served over fluffy basmati rice and finished with fresh cilantro and lime.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 3
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.56/serving

Dietary

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

Tags

• one-pot
• stir-fry
• sauté
• boil
• comfort food
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (diced)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 13.5 fluid ounce full-fat coconut milk
• 1.5 cup vegetable broth
• 1 red chili (thinly sliced)
• 0.75 pound fresh green beans (trimmed)
• 1.5 cup white basmati rice (uncooked)
• 3 cup water
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Cook the basmati rice: In a medium saucepan, combine 1 1/2 cups white basmati rice with 3 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. Prepare the curry base: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook for 3-5 minutes until softened. Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.
3. Add spices and vegetables: Add the red bell pepper, ground turmeric, ground cumin, and chili powder to the pot. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
4. Simmer the curry: Add the chicken breast cubes to the pot and cook for 3-4 minutes until lightly browned on all sides. Pour in the full-fat coconut milk and vegetable broth. If using, add the thinly sliced red chili. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through.
5. Add green beans: Stir in the fresh green beans and cook for another 3-5 minutes, uncovered, until the beans are tender-crisp.
6. Season and serve: Season the curry with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve immediately over the cooked basmati rice. Garnish each serving with chopped fresh cilantro and a lime wedge.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 675
• Protein: 52.3 g
• Carbohydrates: 65.1 g
• Fat: 22.8 g
• Fiber: 8.7 g
• Sodium: 750 mg
• Saturated Fat: 16.5 g
• Sugar: 7.1 g
• Cholesterol: 115 mg