Coconut-Curry Chicken – Magazine Version

  • ┬áPrep Time: 30 minutes
  • Cook: 10 minutes


  • grapeseed/olive oil
  • 1 lb, skinless, boneless chicken thighs (I have also used breasts)
    • Cut into bite-size pieces
  • 1 (15 oz) can unsweetened light coconut milk
  • 2 TBS red curry paste
  • 1 TBS natural peanut butter
  • 1 TBS reduced sodium soy sauce
  • 2 cups green beans, halved lengthwise if large
  • 2 medium carrots, cut into thin bite size strips
    • I cut into round pieces and pre-boiled/steamed for 5 minutes before
  • 1 red sweet pepper, cut into thin strips
  • 1/3 cup fresh cilantro (optional)
  • 1/4 cup sliced green onions (optional)
    • I substituted sweet onion and added after cooking chicken
  • 2 cups hot cooked rice
  • Lime wedges (optional, garnish)

Add oil to skillet/wok, heat over medium high heat. Add chicken; cook until no longer pink, stirring frequently.

Stir in coconut milk, red curry paste, peanut butter and soy sauce until well combined, bring to a boil.

Once at a boil, add green beans, carrots and peppers and again bring to a boil for 1 minute. ┬áReduce heat and simmer, uncovered 10 – 15 minutes or until vegetables are tender, stirring occasionally.

Stir in cilantro and green onions and serve with lime wedges.

**1 cup chicken mixture and 1/2 cup rice is aprox 400 calories, 14g fat, 460 sodium, 38g carbs, 6g fiber, 30g protein

**Adapted from Skinny One-pan Recipes, Better Home and Gardens

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