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High protein coconut chicken curry in a dark bowl with sliced chicken breast, green bell peppers, and red chili slices in a creamy golden coconut sauce. Topped with fresh cilantro, set on a turquoise wooden table with lime wedges and rice bowls softly blurred in the background.

High Protein Coconut Chicken Curry with Green Beans

Nesting Lane
High Protein Coconut Chicken Curry with Green Beans made with chicken breast, coconut milk, curry paste, and jasmine rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine India
Servings 4

Equipment

Wok or Large Skillet
Cutting Board
Chef's Knife
Measuring Spoons
Measuring Cup
Wooden Spoon
Rice Cooker

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

Calories: 630kcalCarbohydrates: 87gProtein: 33gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 591mgPotassium: 699mgFiber: 3gSugar: 6gVitamin A: 1410IUVitamin C: 10mgCalcium: 69mgIron: 2mg
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