Curry Chicken with green snap beans

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 406.9
  • Total Fat: 7.7 g
  • Cholesterol: 66.5 mg
  • Sodium: 671.0 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 32.2 g

View full nutritional breakdown of Curry Chicken with green snap beans calories by ingredient

Number of Servings: 6


    Salt, 1/2 tsp
    Chicken Breast, no skin, 1 1/2 lbs
    Fish Sauce, 1 tbsp
    Green Beans (snap), 1 1/2 lbs
    Garlic, 2 cloves
    Onions, raw, half, sliced thin
    Granulated Sugar, 2 tsp
    Cornstarch, 2 tsp
    Indian, Aromatic Basmati Rice, 4 1/2 cups
    Swanson Chicken Broth 99% Fat Free, 1 cup
    Bell Pepper - Orange - 2 large, seeded and thinly sliced
    Curry Paste - Green Thai Curry - Thai Kitchen, 2 Tbsp
    Thai Kitchen Lite Coconut Milk, 13 1/2 ounces
    thai basil leaves, 1/2 cup
    1 tsp sunflower oil


Makes 6 servings
1) Bring a pot of lightly salted water to a boil. Add green beans, cover and cook for four minutes or until crisp tender, drain and set aside.
2) Heat oil in a large deep non-stick skillet over medium high heat. Add garlic & cook 30 seconds. Add curry paste and cook an additional thirty seconds. Whisk in coconut milk, sugar, fish sauce, chicken broth, cornstarch & salt. Bring to a boil; reduce heat and simmer 4 minutes. Add chicken & onion; cook stirring for 7 minutes.
3) Stir in peppers & reserved green beans. Cook 2 minutes to heat through. Tear in the basil. Serve with cooked rice.

Number of Servings: 6

Recipe submitted by SparkPeople user MARYBF.

Member Ratings For This Recipe

  • no profile photo

    yum - 3/2/20

  • no profile photo

    Very Good
    next time, I will cook the beans 8 min, but other than that, this was very good! - 8/29/12