High Protein
High Protein Coconut Chicken Curry with Green Beans is a solid dinner option when something warm and filling sounds good without being complicated.
This dish uses chicken breast for protein, a creamy coconut base, and green beans for balance.
The flavors lean cozy and familiar, with just enough heat from red curry paste to keep things interesting.
This recipe works well for weeknights when time matters and cleanup needs to stay simple. Everything cooks in one pan, and the ingredient list stays focused and easy to manage.
Coconut milk gives the sauce a smooth texture, while lime juice brightens everything at the end. Served over jasmine rice, it holds up well for leftovers and reheats nicely the next day.
This meal also fits well into weekly planning since the ingredients store easily and feel flexible.
It’s a good recipe to keep on hand when rotating through dependable dinner ideas that don’t feel boring.
Why You’ll Love This High Protein Coconut Chicken Curry
High Protein Dinner
Chicken breast adds a solid protein boost while keeping the dish balanced.
One Pan Cooking
Everything cooks in one skillet, which keeps cleanup simple.
Creamy Without Being Heavy
Light coconut milk gives a rich texture without overpowering the dish.
Balanced Ingredients
Green beans add texture and color while keeping the meal well rounded.
Ingredient Substitutions
Chicken Breast
Use boneless skinless chicken thighs if preferred.
Green Beans
Snow peas or bell pepper strips work well.
Fish Sauce
Use soy sauce or coconut aminos in the same amount.
Brown Sugar
Use honey or maple syrup in equal amounts.
Tips and Tricks
Cutting Chicken Evenly
Slice the chicken into similar sizes so it cooks at the same rate.
Managing Heat
Keep the curry at a gentle simmer to prevent the sauce from separating.
Serving Options
Jasmine rice works well, but basmati rice also pairs nicely.
High Protein Coconut Chicken Curry with Green Beans
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into thin strips
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoon red curry paste
- 1 can (13.5 ounces) light coconut milk
- 1 cup reduced-sodium chicken broth
- 1 cup green beans trimmed and cut in half
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ½ juiced lime
- red chili pepper for garnish
- fresh cilantro for garnish
- 2 cups jasmine rice cooked
Instructions
- In a large skillet or wok, heat olive oil over medium heat.
- Add chicken strips and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- Add onion, garlic, and ginger to the same pan. Cook for 2 to 3 minutes until fragrant and softened.
- Stir in red curry paste and cook for 1 minute to release the flavor.
- Pour in coconut milk and chicken broth. Stir well to blend.
- Add green beans, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 5 to 7 minutes until the beans are tender.
- Return the cooked chicken to the pan. Simmer for another 3 minutes to heat through.
- Stir in lime juice and adjust seasoning with salt if needed.
- Serve hot over jasmine rice, topped with cilantro and sliced red chili.
Notes
Tips and Tricks
Cutting Chicken Evenly – Slice the chicken into similar sizes so it cooks at the same rate. Managing Heat – Keep the curry at a gentle simmer to prevent the sauce from separating. Serving Options – Jasmine rice works well, but basmati rice also pairs nicely.Storing and Reheating
Store – Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through.Nutrition
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