Thai Coconut Curry Chicken

Total Time: 30 min Prep Time: 20 min Cook Time: 10 min Servings: 4

This delicious Thai coconut curry chicken recipe is a simple one-skillet meal that’s easy and fast enough for a busy weeknight dinner. You can use any curry mix you like.

This warm dish packs in benefits from the coconut oil, milk, curry, and chicken, all to deliver a hearty meal loaded with protein, potassium, and vitamin C. And curry provides anti-inflammatory benefits due to the mix of spices it contains, particularly turmeric.

Ingredients

• 1 tablespoon coconut oil
• 1/2 medium onion, chopped
• 1 medium red bell pepper, cored, seeded, and chopped
• 1 tablespoon of curry paste or curry powder
• Salt to taste
• 1 pound boneless, skinless chicken thighs, cut in bite-sized pieces
• 3/4 14-ounce can coconut milk
• 12 ounces green beans (fresh or frozen)
• Juice of 1 lime

Preparation

1. Heat the coconut oil in a large skillet. The actual amount of oil depends on the size of the pan. You want a thin coating on the
2. Add the chopped onion and red bell pepper. Stir and cook until onion is translucent and getting soft.
3. Add the curry mix and salt. The amount of curry you use will depend on the product you use. If using a mild curry powder, you may choose to use more; if using a hot curry paste, you may wish to use less.
4. Stir until you start to smell the spices.
5. Add the chopped chicken pieces. Stir until almost cooked through
6. Add the coconut milk.
7. Add the fresh or frozen green beans. Bring it to a boil, and then simmer until green beans are al dente.
8. Serve with juice of one lime.

Variations and Substitutions

The type of curry mix you choose will change the heat factor and taste of the final dish. Consider any of the following options depending on your preference for spicy vs. mild and savory vs. sweet curry:

• Green curry is typically the spiciest Thai curry available as it’s made with young green chilis for some serious heat.
• Red Thai curry, which uses red chilis, isn’t typically as spicy as green curry.
• Yellow curry commonly adds coconut cream in addition to the coconut milk in other curries, which yields a sweeter, richer taste than red and green curries. 
• Massaman curry is milder than yellow curry and has a similar taste to red curry, but the addition of peanuts offers a sweeter flavor.
• Panang is the mildest of curries, owing to its use of sweeter spices such as cloves, cinnamon, cardamom, and nutmeg and the addition of peanuts.

Cooking and Serving Tips

• Serve this classic South Asian dish over cauliflower rice to keep the calories and carbohydrates low and to benefit from the added fiber.

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