Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

Get your favorite Thai restaurant dish at home. This easy Thai curry features chicken and green beans stir-fried with coconut milk.

Sunset MARCH 1997

  • Yield: Makes 2 or 3 servings


  • 1/2 pound green beans, ends trimmed
  • 2 boneless, skinless chicken breast halves (10 to 12 oz. total)
  • 1 tablespoon salad oil
  • 1 to 1 1/2 tablespoons prepared Thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to 1/2 teaspoon cayenne)
  • 1 can (14 oz.) reduced-fat coconut milk
  • 1 teaspoon sugar
  • 1 can (8 oz.) sliced bamboo shoots, rinsed and drained
  • Fish sauce or salt


1. Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.

2. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 30%
  • Protein: 24g
  • Fat: 11g
  • Saturated fat: 5.6g
  • Carbohydrate: 18g
  • Fiber: 3g
  • Sodium: 124mg
  • Cholesterol: 55mg

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Thai Chicken Curry with Coconut Milk Recipe