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Coconut Curry

Yields3 ServingsPrep Time5 minsCook Time35 minsTotal Time40 mins

This South Asian Coconut Curry is loaded with green beans, potatoes and beautiful spices that guarantee big, bold flavor!

Coconut Curry With Potatoes And Green Beans

 1 Chicken breast
 400 ml Coconut milk (1 can)
 2 Potatoes
 1 cup Green beans (chopped)
 1 cup Green peas
 Baby spinach
 1 tbsp Lemongrass (chopped)
 1 Onion
 2 Garlic cloves
 1 Chilli
 2 tsp Ginger (grated)
 1 Lime (juice)
 1 tsp Sugar
 3 tbsp Soy sauce
 3 tbsp Fish sauce
 2 tsp Curry powder
 1 tsp Turmeric
 1 tsp Cumin
 ½ tsp Cinnamon
 Salt and pepper
 1 tsp Coriander (dried, optional)

Peel and cut the onion into thick slices. Peel and cut potatoes into bite-size cubes. Finely chop the chilli. Cut the chicken breast into bite-size cubes.


Heat 1 tablespoon of oil in a big pot or a pan over medium heat. Add the onion, garlic, ginger, chilli, and sugar and fry for a few minutes - until softened.


Add chicken, lemongrass and all the spices (curry, turmeric, coriander, cumin, cinnamon, salt, pepper) and fry for a few minutes more. Stir often.


Add potatoes, green beans (and other veggies if you want except spinach), coconut milk, soy sauce, fish sauce, and lime juice. Mix and cover the pot.


Cook over medium heat for 20 minutes/cooked-timer] (until potatoes and veggies are soft). Uncover, taste and add more salt/pepper, etc. if needed. Add spinach (if using) and stir. Let it rest for a few minutes before serving.

Nutrition Facts

Servings 3