Chicken & Green Bean Curry

Another weekend in the books, and an entirely empty bag of pita chips on the coffee table. I bought thai bbq chicken kebabs and a container of roasted jalapeño hummus as an excuse to buy the pita chips on Saturday. That was my intention the entire time. When I want some carbs, I want some carbs.

I spent way too much time in the store today. I haven’t spent that much on food in a single trip in a long, long time. It felt…odd. I practically live there, you know? I’d say I’m there a minimum of three times a week. Most of the check out people know me by now. I finally picked up a few things that I’d been on the fence about getting for the pantry: chia seeds, maple syrup, and sesame oil. These are totally wants, not needs for me, but the want had gone on long enough. I use the reminders app on my phone and laptop so I can constantly update my lists, and these three items lasted a good month or two. At this point, I clearly want them. Most things never make it past a week.

I know I’ve mentioned how much we eat curry. It’s too easy. It’s a perfect meal in our house. Andrew gets spice and protein. I get a pile of vegetables. Everyone wins. He scoped out a new chicken curry recipe from a Men’s Health magazine. I’m always trying new curry recipes because I can never get it as thick as any of the local Thai spots do. I don’t understand what I’m doing wrong; it’s like their coconut milk is thicker. Someday I’ll master it. Until then, I’m content to keep eating the progress.

I changed up the original recipe slightly, swapping full fat coconut for the light and regular russet potatoes for the sweet. I added two jalapeños for more heat, too. Otherwise, things are made the same. It’s reinvigorated my love of fresh ginger, and I love the addition of fish sauce. I’ve been looking for an excuse to use some.

Inspiration: Men’s Health

Ingredients

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 1 large onion, sliced
  • 1 1/2 tablespoons red curry paste
  • 1 cup chicken stock
  • 1 can full-fat coconut milk
  • 1 large russet potato cut into 3/4″ cubes
  • 1/2lb green beans, ends trimmed and cut in half
  • 1 large chicken breast, sliced
  • 2 chicken thighs, sliced
  • juice of one lime
  • 1 tablespoon fish sauce
  • cilantro for garnish
  • brown rice for serving

Preparation

In a large saucepan, heat the oil on medium heat. Add the onion, jalapeño, and ginger, sautéing until the onion is soft and translucent, about 5 minutes. Add the garlic and curry paste, stirring to break up the paste for a minute. Add the chicken broth and coconut milk.

Bring to a simmer before adding the potato. Give it a good 10 minutes to cook so it can soften all the way through. Add the green beans and chicken to the mixture. Cook for an additional 5-7 minutes until the chicken is fully cooked through. Add the lime juice and fish sauce. Serve over brown rice. Top with cilantro.



10 thoughts on “Chicken & Green Bean Curry”

  • Okay so I actually really like a lot of the meals and recipes that come out of Women’s Health magazine… they are seriously good sometimes! and yes, stir frys are always just so good, aren’t they? Such a good fall-back. Fish sauce does indeed sound awesome in this.

    • I used to use a lot of recipes from Women’s Health, too! At one point, before I jumped back on the gym bandwagon, I was subscribed to five or six magazines at a time. I’d then proceed to read them cover to cover. Yes, I’m weird.

      • I love reading magazines (all types) from cover to cover! I am so wanna-be-shameless that I don’t have any subscriptions (besdies bon appetit). Instead every month I contemplate buying the new WH or whatever until halfway through the month when I finally just get it. So not intuitive that I’ll spend as much on two issues than if I would just get a subscription… sigh

  • Full-fat coconut milk might help thicken it up? Dunno–I’ve been on a curry kick, but Indian-style curry. Although, after this post, I think my favorite Thai place is now calling my name. I may have fish thawing in the fridge. I may get takeout instead anyway.

    Love your idea for buying trendy items–make a long-term list. I tend to get all excited about something and then shortly realize, nope, I’ll never use that, and it costs $15 for a little tiny container.

    • I’m always using full fat (and just realized I left the coconut milk out of the curry recipe — hahaha whoops!) to no avail. My friend just turned me on to TJ’s coconut cream, saying that it helps thicken it up. I’m going to have to try that if I ever get to TJ’s again. That never, ever happens.

      So glad I could inspire dinner. That fish can wait. This is why I never meal plan. I’m constantly going out on a whim.

      The price alone is what kills me on some of these trendy ingredients. Do I really need goji berries and cacao nibs? I just can’t do yet. I look every time, in hopes of a sale or something, but nope. Not happening.

      • I saw that at TJ’s for the first time last weekend–and had no idea exactly what it was/was for. So pretty much the same thing as coconut milk, just thicker?

        I always try to thaw something in the fridge over the day, but yeah, gotta admit that most of the time it ends up “thawing” for a day or two as I come up with new/more exciting ideas. Like Thai. Massaman curry. Ohhhh, the cashews!

        • You know how if you let a can of coconut milk sit [or put it in the fridge/freezer] the cream rises to the top? Well apparently it’s just a jar/can of all of the cream at the top.

          • Woah, now THAT sounds decadent. And like it would make for amazing curries. Or dessert. Mostly I’m just thinking dessert now…

  • Curry! OM NOM NOM NOM. Re thickness: is it possible that the restaurants are using coconut cream instead of milk? Not that I’ve seen a lot of that in stores…but maybe it’s worth a look.

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