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Curry Chicken with Green Beans

curry chicken

This colorful and flavorful dish is an excellent lunch to meal prep. Curry chicken with green beans is easy to make in small or large volumes, stores well, reheats well, and is delicious. If you’re regular meal prepp’er you should definitely include curry in your routine.

This is a great option for high protein low calorie diets. Both the chicken and the green beans offer a good amount of protein. Which makes this dish deceptively filling and will leave you feeling full for the rest of the day while not weighing you down or making you tired. The fiber content and antioxidants are also helpful in managing a healthy body. All of this combines to be very effective for diets focused on weight management.

This curry chicken dish is extremely versatile. The veggies and protein can both be exchanged for other ingredients and the soul of the dish will remain. Stick to proteins that are affordable to maximize the value of curry’s strong flavor. Nearly any vegetable will go well. You just need to adjust the cooking times based on the type of vegetable. This is part of what makes curry so amazing, you can mix and match the other ingredients to your heart’s content.

Not a big fan of green beans or mushrooms, curry is a delicious flavor that will elevate everything in the dish. You’ll find yourself enjoying vegetables like never before.

curry chicken

Curry Chicken with Green Beans

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Prep Time 5 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American, Indian


  • knife
  • cutting board
  • spatula
  • saute pan


  • 12 oz boneless chicken thighs (cut into 1 inch cubes)
  • 2 cups green beans (cut into 2 inch strips)
  • 1 cup mushrooms (sliced)
  • 1/4 cup white onions (diced)
  • 1 can (10oz) coconut milk
  • 2 cloves garlic (minced)
  • 1/4 tsp curry powder
  • 1/4 tsp tumeric powder
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp fish sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat the saute pan on medium-high heat and olive oil
  • Add the chicken and cook through until golden brown (about 6 to 7 minutes)
  • Then add the onions and garlic. Saute for 2-3 minutes
  • Pour the coconut milk into the pan and place the heat on low to medium heat and let it simmer for 10 minutes
  • Add fish sauce, curry powder, turmeric powder, garlic powder, onion powder, salt, and pepper
  • In the end, add green beans and mushrooms and cook until they are tender (about 5 minutes)