🍽️ Main Dishes

Thai Lemongrass Coconut Chicken Green Bean Curry

A fragrant, family-friendly coconut curry with tender chicken, crisp green beans, red pepper, lemongrass, ginger, lime, and a mild golden spice base. Serve it with rice for a balanced, comforting dinner.

A by Amer Kachkach ·
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Thai Lemongrass Coconut Chicken Green Bean Curry
Prep20 min
Cook29 min
Total54 min
Servings6
Difficultymedium
Calories430 kcal
CuisineThai
One PotHalalDairy-FreeHigh Protein

Instructions

  1. Pat the chicken dry, cut it evenly, and prepare the green beans, pepper, onion, lemongrass, ginger, and garlic before cooking.

  2. Heat the oil in a wide pot over medium-high heat. Add the chicken in a single layer and brown it lightly, turning once; it does not need to cook through yet.

  1. Add the onion, lemongrass, ginger, and garlic. Cook while scraping the browned bits until the onion softens and the aromatics smell fresh.

  2. Sprinkle in the curry powder and turmeric. Stir for a short time so the spices bloom without scorching.

  3. Pour in the coconut milk and broth, stir well, and bring to a gentle simmer. Partially cover and cook until the chicken is nearly done.

  4. Add the green beans and red pepper. Simmer uncovered until the vegetables are tender-crisp and the chicken reaches 74°C / 165°F in the center.

  5. Remove from the heat, stir in the lime juice and half of the cilantro, and let the curry rest so the sauce settles.

  6. Taste and adjust salt or lime. Serve over hot rice and finish with the remaining cilantro.

Tips

Cut the chicken into similar-size pieces so it cooks evenly. Shake the coconut milk can before opening; if the sauce becomes too thick, loosen it with a little hot broth rather than extra coconut milk.

Notes

Store the curry separately from rice so both keep a better texture. Reheat gently on the stove until the chicken is steaming hot; avoid a hard boil, which can split the coconut sauce and toughen the meat. Nutrition is an estimate and will vary with ingredient brands and serving size. Cool leftovers within 2 hours, refrigerate in a sealed container, and reheat only the portion you need until piping hot.

Nutrition per serving

430kcal
32gProtein
17gCarbs
27gFat
5gFiber
7gSugar

Frequently asked

Can I prepare this recipe ahead?

Yes. Complete the advance-friendly steps, cool the food promptly, and refrigerate it in an airtight container. Add crisp herbs, nuts, or fresh toppings shortly before serving.

How long do leftovers keep?

Most leftovers keep for up to 3 days when refrigerated promptly in a sealed container. Use clean utensils and discard food that has been left at room temperature for more than 2 hours.

Can I use chicken breast instead of thighs?

Yes. Cut breast meat into larger pieces and begin checking early because it dries more quickly. Remove the curry from the heat as soon as the center reaches 74°C / 165°F.

What can replace fresh lemongrass?

Use a small amount of refrigerated lemongrass paste or add extra lime zest with a little ginger. The flavor will be different, but the curry will remain bright and aromatic.

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