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Who doesn’t love curry!? This Coconut Curry With Potatoes And Green Beans is loaded with veggies and beautiful spices that guarantee big, bold flavor! It’s SO DELICIOUS! It’s made in one pot and it’ll be on your the table in less than half an hour! The best SIMPLE curry ever! PS. you can make it as spicy as you want!

Coconut Curry With Potatoes And Green Beans

Delicious green beans, perfectly soft potatoes, and a spicy, flavourful coconut sauce. This curry is to die for! Despite the fact that it’s made with coconut milk, it’s quite light so I totally recommend it for every season of the year. Yes, spring and summer too! It’s seriously good!

Something that I truly love about curries – you can load it with your favorite ingredients and it’ll always taste amazing. A perfect dish.

Here are some ideas:

  • I like to make this curry with chicken but it’s totally optional! You can skip it, and add more veggies!
  • Any green vegetables will work here: green beans, peas, spinach, courage! Whatever you want and have in the fridge.
  • Make it as spicy as you want.

It’s an effortless and quick recipe. There are no complicated steps, everything is made in one pot and the dish is ready in less than 30 minutes! Ideal for midweek busy nights!

Here’s why you’re going to love this curry as much as I do:

  • Easy to find ingredients like coconut milk, chicken, veggies,
  • Super creamy coconut sauce – dairy-free!
  • As spicy as you want,
  • 30-minute recipe – or less,

This coconut curry is the perfect way to eat delicious dinner without being in the kitchen all day!

You can serve it with rice (it’s perfect to soak up all the sauce), or eat it plain! Or with cauliflower rice! Or some flatbreads! Your choice. It’s super tasty anyway. Yup!

This South Asian Coconut Curry is loaded with green beans, potatoes and beautiful spices that guarantee big, bold flavor!


  • 1 Chicken breast
  •  400 ml Coconut milk (1 can)
  •  2 Potatoes
  •  1 cup Green beans (chopped)
  •  1 cup Green peas
  •  Baby spinach
  •  1 tbsp Lemongrass (chopped)
  •  1 Onion
  •  2 Garlic cloves
  •  1 Chilli
  •  2 tsp Ginger (grated)
  •  1 Lime (juice)
  •  1 tsp Sugar
  •  3 tbsp Soy sauce
  •  3 tbsp Fish sauce
  • 2 tsp Curry powder
  •  1 tsp Turmeric
  •  1 tsp Cumin
  •  ½ tsp Cinnamon
  •  Salt and pepper
  •  Oil
  •  1 tsp Coriander (dried, optional)
1- Peel and cut the onion into thick slices. Peel and cut potatoes into bite-size cubes. Finely chop the chilli. Cut the chicken breast into bite-size cubes.
2- Heat 1 tablespoon of oil in a big pot or a pan over medium heat. Add the onion, garlic, ginger, chilli, and sugar and fry for a few minutes – until softened.
3- Add chicken, lemongrass, and all the spices (curry, turmeric, coriander, cumin, cinnamon, salt, pepper) and fry for a few minutes more. Stir often.
4- Add potatoes, green beans (and other veggies if you want except spinach), coconut milk, soy sauce, fish sauce, and lime juice. Mix and cover the pot.
5- Cook over medium heat for  20 minutes/cooked-timer] (until potatoes and veggies are soft). Uncover, taste and add more salt/pepper, etc. if needed. Add spinach (if using) and stir. Let it rest for a few minutes before serving.

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