Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity.

Source: EatingWell Magazine, September/October 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.

  • Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.

  • Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.

  • Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.

Nutrition Facts

2 cups
644 calories; protein 27.4g; carbohydrates 54.1g; dietary fiber 5g; sugars 7.9g; fat 35.1g; saturated fat 17.5g; cholesterol 104.1mg; vitamin a iu 1719.5IU; vitamin c 57.4mg; folate 68.9mcg; calcium 69.4mg; iron 2.8mg; magnesium 76.7mg; potassium 618.7mg; sodium 815.1mg.

2 1/2 vegetable, 2 1/2 starch, 3 lean protein, 5 1/2 fat