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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1/2 onion (medium, optional, but I like it, chopped)
- 1 red bell pepper (medium, chopped)
- 2 Tbsp. curry paste (choose green, red, yellow, Massaman, or Panang)
- salt (or seasoning salt to taste)
- 1 lb. boneless skinless chicken thighs (cut in bite-sized pieces)
- 1 can coconut milk (can use light or regular)
- 12 oz. frozen green beans (or fresh)
- 1 lime (juiced)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol75mg25% |
Sodium350mg15% |
Potassium950mg27% |
Protein28g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A30% |
Vitamin C100% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Leila 4 years ago
This was my first attempt AND exposure to a curry dish (sheltered I know!). I chose the red curry paste (eeny meeny miny moe) and used 2 Tbsp in the dish. I also used the whole can of coconut milk (full fat) not 3/4 can as the recipe used. I used fresh whole french green beans. This was so delicious and easy! This is definately going into the rotation.
Michele Leah 5 years ago
Yum! This is really good. I had to add A LOT of Thai spices to this to make it taste right but it’s easy and delicious!
Debbie Browning 6 years ago
Such a yummy and easy one pot meal! I didn’t use green beans, and next time I may add some fresh Thai basil.
Drew Gulliver 6 years ago
The green beans took a while to cook and I was hungry and impatient. Next time I might add them sooner but it was so good! Awesome recipe that’s the only thing I’ll do differently next time
Haylee H. 6 years ago
This is one of my favorite go-to’s. I normally precook the chicken (seasoned with salt, pepper, and cayenne) in the oven and either shred it or chop it which eases the prep in my opinion. I use the Thai kitchen curry pastes (both red and green) and find they don’t have too much heat to them so I will add cayenne to taste. Highly recommend!
Michele Player 7 years ago
Chicken was a little watery so I boiled the sauce down, and the curry paste I used should have been hotter (I added Sriracha), but very good overall, and dead easy. Definitely a keeper, will make it again.