Coconut Lime Chicken Curry combines chicken breast, jasmine rice, and green beans with coconut milk, lime and curry powder for a practical, satisfying meal.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Serving ideas
Serve with a simple green salad, steamed vegetables, or fruit, depending on the meal.
Recipe card
Coconut Lime Chicken Curry
Ingredients
Method
- Measure 1 1/2 cups dry jasmine rice and cook it separately according to the package directions, using the stated quantity of water. Cut the chicken into even bite-size pieces and trim and halve the green beans.
- Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 4–5 minutes, turning, until lightly browned; it will finish cooking in the sauce.
- Add the curry powder, salt and pepper and stir for 30 seconds. Pour in the coconut milk and add the green beans. Bring to a gentle simmer.
- Cover and simmer gently for 8–12 minutes, stirring occasionally, until the beans are tender and the chicken reaches 165°F (74°C) in the thickest pieces. Add a small splash of water if the sauce thickens before the chicken is cooked.
- Remove from the heat and stir in the measured lime juice. Taste and serve the curry over the cooked jasmine rice, divided among four plates.
Notes
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 558 kcal |
| Protein | 33.1 g |
| Fat | 19.1 g |
| Saturated fat | 12.0 g |
| Carbohydrate (including fiber) | 63.3 g |
| Fiber | 3.3 g |
| Sugar | 3.6 g |
| Sodium | 358 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why does the coconut sauce look slightly separated?
Coconut milk can show small pools of fat as it heats, particularly richer products. That does not mean this sauce must resemble a smooth cream emulsion. Keep the specified gentle simmer and stir occasionally rather than boiling it hard to force it smooth.
Why is the lime added off the heat?
The finishing juice gives a clear, fresh sour note against the coconut and spice. Stir it through the whole pan so the acidity is evenly distributed. Keeping it for the finish also makes its contribution easier to judge.
Which ingredient details matter for this recipe?
Coconut milk gives this curry its body without flour or a thickening slurry. Products vary in richness, so a lighter coconut milk makes a looser sauce than a thick one. Curry powder also varies: it supplies the spice character here, rather than a separate curry paste. Stirring it through the chicken distributes it before the coconut milk dilutes the mixture.
Halved green beans should remain recognisable in the finished sauce. Choose pieces of similar thickness and keep the simmer gentle, checking the beans as well as the chicken. Jasmine rice cooks separately so it keeps its own texture instead of absorbing the curry’s limited sauce. Spoon the coconut mixture over the rice when serving.
How should I store leftovers from this dish?
Cool cooked rice rapidly in shallow containers and refrigerate ideally within 1 hour at 40°F / 4°C or below. Use rice, or any leftovers mixed with rice, within 24 hours of the original rice cooking. Other cooked components kept separate may be refrigerated for up to 4 days after prompt cooling. Reheat rice only once until steaming hot throughout, at least 165°F / 74°C. Keep fresh toppings separate.
What if the coconut sauce thickens before the chicken is done?
Add a small splash of water and continue the gentle simmer. Check the thickest chicken pieces for 74°C rather than stopping when the sauce looks thick.
More recipes to try: Chicken Lemon Rice Soup · Honey Garlic Chicken and Broccoli.
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