How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Thai Chicken Curry With Coconut Milk?

You need 8 ingredients. The key ingredients include: 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), and more.

Is Thai Chicken Curry With Coconut Milk suitable as meat & poultry?

Yes, Thai Chicken Curry With Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Thai Chicken Curry With Coconut Milk?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Curry With Coconut Milk Recipe

Name: Thai Chicken Curry With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Thai Chicken Curry With Coconut Milk recipe the whole family will love. Made with green beans, chicken, salad oil and red curry. Easy …

This Thai Chicken Curry With Coconut Milk relies on simple, everyday ingredients such as green beans, ends trimmed, salad oil, sugar and fish sauce or salt. It comes together quickly and makes 4 servings, at about 199 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
199 kcal
Category
Meat & Poultry

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