Stellar Coconut Curry with Chicken and Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Thai coconut curry simmered with tender chicken, bell peppers, and green beans in a creamy spiced sauce. This Thai-inspired curry recipe, ready in about 35 minutes, pairs chicken thighs, red bell pepper, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1 lb, boneless skinless, cut into 1-inch pieces chicken thighs
1 medium, sliced red bell pepper
1 cup, trimmed green beans
14 oz can coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp vegetable oil
1 tbsp fresh lime juice
1/4 cup, chopped fresh Thai basil
1 cup uncooked jasmine rice

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Instructions

Step 1: Cook 1 cup uncooked jasmine rice according to package instructions and set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb chicken thigh pieces and sauté for 5-6 minutes until browned and cooked through.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
Step 4: Pour in 14 oz can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir well and bring to a gentle simmer.
Step 5: Add 1 medium sliced red bell pepper and 1 cup trimmed green beans. Simmer for 5-7 minutes until vegetables are tender but crisp.
Step 6: Remove from heat, stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh Thai basil.
Step 7: Serve the curry hot over jasmine rice.