Green Curry Chicken Beans

Name: Green Curry Chicken Beans
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 280 g Boneless chicken breast; 180 g Green beans; 25 g Vegan Thai green curry paste; 250 ml Coconut milk; 120 ml Water; 10 ml Olive oil; 15 ml Lime juice

Chicken and green beans simmer together in a coconut sauce flavored with green curry paste. The product you choose sets much of the heat and seasoning, so read its label before cooking. This is a sauced dinner to serve in shallow bowls. Check both the chicken's safe temperature and the beans' tenderness rather than relying on a fixed simmer alone.

Chicken and green beans in a green curry sauce with sliced carrots and red pepper. — Representative photograph · Green Curry Chicken - Hong & Andy by Alpha · Source · CC BY-SA 2.0. Full frame; resized without enlargement and compressed as WebP; responsive sizes are derivatives of this same photograph. Representative chicken and green bean curry. Carrot and red pepper accompany the photographed dish; the vegetable mix and curry sauce differ from this recipe. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

Use a food thermometer to check that chicken reaches 74°C (165°F).

Official U.S. cooking temperature guidance

Ingredients

280 g Boneless chicken breast
180 g Green beans
25 g Vegan Thai green curry paste
250 ml Coconut milk
120 ml Water
10 ml Olive oil
15 ml Lime juice

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Slice chicken into strips and trim the beans. Warm vegan green curry paste in oil in a saucepan.
Add coconut milk and measured water, bring to a gentle simmer and add chicken and beans.
Simmer until beans are tender and chicken reaches 74°C. Finish with lime juice, checking the paste package for allergen information.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

For the 180 g green beans, use 180 g small broccoli florets. Both provide a firm vegetable component in the coconut sauce. Add broccoli later and stop when the florets are tender; the chicken must still reach 74°C.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.