Coconut Lemongrass Chicken Curry with Potatoes and Green Beans

This Thai-inspired coconut curry brings together tender chicken, hearty potatoes, crisp green beans and sweet bell pepper in a luscious, aromatic sauce. Infused with lemongrass, curry powder and a hint of chili, the creamy coconut milk base is brightened with fresh lime and finished with crunchy peanuts and cilantro.

Serve it over fluffy jasmine rice for a satisfying bowl that’s perfect for a weeknight dinner. The layers of flavor and texture make this dish a warm, comforting favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, wash and dry produce. Dice potatoes into ¼-inch pieces. Trim green beans if necessary; cut crosswise into 2-inch pieces. Halve, core and thinly slice bell pepper into strips. Quarter lime. Roughly chop cilantro. Roughly chop peanuts.
2. Heat a large drizzle of oil in a large pan over medium-high heat. (Use a high-sided pan for 4 servings.) Add potatoes and a big pinch of salt. Cook, stirring occasionally, until softened, 5 minutes. Add another drizzle of oil, green beans and bell pepper; stir to combine. Season with curry powder and cook, stirring constantly, until veggies soften, 2 minutes more.
3. Thoroughly shake coconut milk in container before opening. Stir coconut milk, chili sauce, lemongrass paste, half the basil paste, ¼ cup water, 1 tsp sugar and a squeeze of lime juice into pan with veggies (all the basil paste, ½ cup water and 2 tsp sugar for 4 servings). Bring to a simmer, then reduce heat to medium low and cover. Simmer until sauce has thickened and veggies are tender, 4-6 minutes. Turn off heat. Taste and season with salt and more lime juice if desired.
4. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice between shallow bowls. Top rice with veggie curry. Top curry with cilantro and peanuts. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu or chickpeas. Adjust cooking time accordingly.

What can I use instead of lemongrass puree?

If you don’t have lemongrass puree, use 2 stalks of fresh lemongrass, bruised and cut into pieces or 1 tablespoon of lemongrass paste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.