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Green Curry with Chicken

Pantry stars like coconut milk and curry paste liven up simple green beans and chicken in this fast and flavorful weeknight meal.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
570 calories per serving


> 1 (12 oz) bag green beans
> 1 1/2 lbs boneless, skinless chicken thighs
> 1 tbsp coconut oil
> 1/4 cup diced onions
> 2 tbsp minced garlic
> 1 serrano chili pepper, finely chopped
> 2 tbsp green curry paste
> 1 (15 oz) can lite coconut milk
> 1 tbsp fish sauce
> 1 (15.9 oz) bag Nature's Promise® Whole Grain Brown Rice


Cut the green beans into halves. Cut the chicken into ½-inch chunks.
In a medium pot, heat the oil on medium. Add the onions. Cook 5 min., until golden, stirring often. Add the garlic and chili pepper. Cook 2 min. Add the curry paste and cook 3 min., until browned, stirring constantly.
Stir in the coconut milk, fish sauce, green beans, and chicken. Season with black pepper. Cover and cook 8–10 min., until chicken is cooked through, stirring occasionally.
Heat the rice according to package directions. Serve curry over rice.


Garnish with chopped cilantro and lime wedges, if desired.

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