Name: Bree's Green Thai Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 (10 ounce) package frozen French-cut green beans; 2 tablespoons coconut oil; 2 pounds skinless, boneless chicken breasts, cubed; ground black pepper to taste; 1 pinch curry powder, or to taste; 2 cloves garlic, minced; 1 tablespoon green curry paste; 1 (14 ounce) can coconut milk; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 bunch green onions, chopped; 3 cups cooked jasmine rice

Bree's Green Thai Chicken Curry

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This Thai chicken curry dish is always requested if I am making dinner for anyone. It's creamy, spicy, and sweet. It comes together quick and easy for me as well.

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

Yield:

8 servings

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Ingredients

1 (10 ounce) package frozen French-cut green beans
2 tablespoons coconut oil
2 pounds skinless, boneless chicken breasts, cubed
ground black pepper to taste
1 pinch curry powder, or to taste
2 cloves garlic, minced
1 tablespoon green curry paste
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 bunch green onions, chopped
3 cups cooked jasmine rice

Directions

Remove green beans from freezer and set aside to thaw.
Heat coconut oil over medium heat in a large, deep skillet. Add chicken and brown until no longer pink in the center, about 10 minutes. Sprinkle with black pepper and curry powder. Stir in garlic and curry paste to 'wake up' the flavors. Pour in coconut milk, fish sauce, and brown sugar and stir to combine. Adjust seasoning to taste.
Stir thawed green beans and green onions into curry mixture. Cook until green beans are tender, making sure not to boil, about 5 minutes. Serve over cooked jasmine rice.

Cook's Notes:

You can use olive oil instead of coconut, if desired.

I sometimes will add a second can of coconut milk to make it creamier. Be careful about the type of coconut milk you use. I have found that the low-fat version really is too watery.

I have tried this with cashews and/or water chestnuts added for some crunch, as well as the green beans swapped out for another veggie. I prefer green beans, but it was also nice with sugar snap peas or snow peas.

If you want it spicier, add curry paste. If you want it sweeter, add brown sugar. If it needs salt, add a bit more fish sauce.

Nutrition Facts (per serving)

538	Calories
17g	Fat
66g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 538
% Daily Value *
Total Fat 17g	21%
Saturated Fat 13g	65%
Cholesterol 65mg	22%
Sodium 241mg	10%
Total Carbohydrate 66g	24%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 31g
Vitamin C 9mg	44%
Calcium 54mg	4%
Iron 4mg	21%
Potassium 394mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.