THAI CHICKEN CURRY
simple and spicy thai chicken curry with green beans.
skill level: BEGINNER | quantity: SERVES 2
LISTS
GROCERY LIST:
1 pound | Chicken Breast (boneless, skinless)
½-1 cup | Chicken Stock
13.5 ounce can | Coconut Cream
¾-1 pound | Green Beans
3 | Green Thai Chile Peppers
1 | White Onion
2-3 | Garlic Cloves
2 | Limes
2 teaspoons | Extra Virgin Olive Oil
2-3 tablespoons | Coconut Oil
1 & ½ teaspoons | Kosher Salt (plus more for final seasoning to taste)
½ teaspoon | Fresh Cracked Black Pepper (plus more for final seasoning to taste)
1 tablespoon | Curry Paste
2 teaspoons | Curry Powder
Jasmine Rice (optional)
KITCHENWARE:
Large Skillet or Dutch Oven
18x13-inch Baking Sheet
Knife, Cutting Board & Wooden Spoon
prep
Helpful tips!
I love to use my Le Creuset Signature Everyday Pan for this recipe. It’s wide and deep enough to make the curry.
Use red, yellow or green curry based on your preference!
Green beans can be substituted with bell peppers or any other crisp vegetable.
For a thicker sauce, add less chicken stock and for a thinner sauce, add more.
Without rice this is a keto-friendly recipe! Eat plain to keep keto or serve with cauliflower rice.
COOK
CURRY:
¾-1 pound | Green Beans
2 teaspoons | Extra Virgin Olive Oil
½ teaspoon | Kosher Salt
¼ teaspoon | Fresh Cracked Black Pepper
¼ cup | White Onion (finely chopped)
2-3 | Garlic Cloves (finely chopped)
3 | Green Thai Chile Peppers
1 pound | Chicken Breast (boneless, skinless)
2-3 tablespoons | Coconut Oil
1 teaspoon | Kosher Salt
¼ teaspoon | Fresh Cracked Black Pepper
1 tablespoon | Curry Paste
2 teaspoons | Curry Powder
13.5 ounce can | Coconut Cream
½-1 cup | Chicken Stock
1 | Lime
TOPPINGS & ACCOMPANIMENTS: (OPTIONAL)
1 | Lime
Jasmine Rice
Preheat oven to 400° F and place rack in the center of the oven. Line baking sheet with parchment paper and set aside.
Wash and dry green beans. Remove tips and cut in ½ to ⅓’s for bite size pieces. Place on parchment lined baking sheet and toss with 2 teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast for 8-10 minutes until cooked but still have a nice snap. Once cooked, set aside and turn off oven.
Mise en place by finely chopping onion and garlic (keeping separate) and set aside. Remove stems from peppers and slice in ½ down the middle and set aside. Cube chicken into bite size pieces and set aside.
Add coconut oil to large skillet or Dutch oven and set over medium-high heat. Add onion, 1 teaspoon salt and ¼ teaspoon pepper and cook stirring with a wooden spoon until cooked through and onion begins to lightly brown, about 4-7 minutes. Add garlic, chile peppers, curry paste and curry powder and continue to cook about 1-2 minutes, making sure not to burn the garlic. Add cubed chicken and allow to lightly brown. Turn over individual cubes of chicken and allow to brown on other side. Reduce heat to low, add coconut cream and chicken stock, mix well and let simmer for a about 20 minutes, stirring frequently.
After 20 minutes, chicken should be cooked through and sauce should be slightly thickened. To avoid a spicy surprise, remove chile peppers. Add green beans and the juice of 1 lime. Mix and remove from stove.
Serve hot as is or with a side of jasmine rice and a lime wedge!
