Beans & Chicken in Coconut Curry




The quest to find creative dishes for our yard-long beans continues. I was inspired by this NYTimes recipe, but, like many recipes I begin with, they become jumping-off points that then point me in another direction. I took liberty with just about everything in this recipe to make it my own.


2 T coconut oil
1 onion, chopped
1 green pepper
1/2 lb green beans
1 lb chicken thighs, chopped
1 clove garlic, chopped
1 T ginger, chopped
2 T curry powder
1 T cumin
Pinch cayenne
2 T coconut oil
2 c coconut milk
2 T lemon juice
1 point cherry tomatoes


Start the rice cooking according to your preference. Chop the chicken, pepper, onion, garlic, and ginger. Set aside. Next, get a large sauce-pan on the stove top and heat to medium-high. Put in the coconut oil. Put in the curry powder, cayenne, cumin, and S&P. Heat for about a minute. Put in the onion, garlic, and ginger. Cook for 2-3 minutes. Remove from skillet, and put in chicken thighs (add more oil if you need to). Cook for 5-7 minutes, or until done. Add the green pepper and beans, and cook with the chicken for 3-4 minutes. Add back the onion mixture and coconut milk and lemon juice. Turn to simmer, and cook for 10-20 minutes. (Add more spices if needed.) Serve over rice (or rice noodles). Add chopped tomatoes at the very end. Feel free to garnish with cilantro, sraracha, or peanuts.


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