5 from 1 vote
Coconut Chicken Curry with Vegetables 2
One Pot Coconut Chicken Curry with Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
One Pot Coconut Chicken Curry is a combination of tender chicken thighs, fresh bell peppers, carrots, and string beans swimming in a pot of red curry sauce and served over rice. You can make this dish as spicy - or not spicy - as you want. The best part about this dish? It only uses one pot, and is ready in 30 minutes!
Servings: 8 servings
Author: Dishing Delish
Ingredients
  • 2 lbs chicken thighs boneless skinless
  • 2 15oz cans unsweetened light coconut milk
  • 1 cup green beens washed with ends cut off
  • 4 medium carrots peeled and sliced into long pieces
  • 2 medium bell peppers sliced into long pieces
  • 4 tbsp red curry paste
  • 2 tbsp natural peanut butter
  • 2 tbsp gluten free tamari
  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 bunch green onions chopped (light green parts only)
  • 1/2 cup cilantro chopped
Instructions
  1. In a large dutch oven, heat oil and butter over medium heat.
  2. Add chicken and cook until chicken is no longer pink.
  3. Add coconut milk, curry paste, peanut butter, and tamari. Stir until combined.
  4. Stir in carrots, peppers, and green beans.
  5. Bring to a simmer. Cover and cook for 5-10 minutes, or until vegetables are soft.
  6. Serve over rice and top with cilantro and green onions.
Recipe Notes

You can use any vegetables you have for this dish!