Shan Coconut Chicken Curry
A fragrant, creamy curry with chicken, coconut milk, and bell peppers, inspired by Shan cuisine. This asian-inspired chicken ready in about 40 minutes pairs chicken thighs, vegetable oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken thighs
- 1 tbsp vegetable oil
- 1 medium onion
- 2 cloves garlic
- 1 tbsp ginger
- 2 tbsp curry paste
- 1 can coconut milk
- 1 cup chicken stock
- 1 red bell pepper
- 1 cup green beans
- 1/4 cup cilantro
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 2 minced garlic cloves, and 1 tbsp minced ginger. Cook 3-4 minutes until softened and fragrant.
- Step 2: Stir in 2 tbsp curry paste and cook 1 minute until aromatics release fragrance.
- Step 3: Add 1 lb chicken thighs cut into 1-inch pieces. Cook 5 minutes until lightly browned on all sides.
- Step 4: Pour in 1 can coconut milk and 1 cup chicken stock. Add 1 sliced red bell pepper and 1 cup green beans. Simmer 15-20 minutes until chicken is cooked through and vegetables are tender.
- Step 5: Stir in 1/4 cup chopped cilantro. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shan Coconut Chicken Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shan Coconut Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Shan Coconut Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shan Coconut Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shan Coconut Chicken Curry?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Easily my new favorite curry recipe!
- ★★★★★
The perfect balance of coconut and spice, my family devoured it!
- ★★★★☆
Loved the curry, but it was slightly bland for my taste.
