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Rotisserie Chicken Curry
with cauliflower and green beans

Active: 25 minTotal: 40 min
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One-pot curry is an easy weeknight dish to pull together any combo of protein and veggies. Tonight we've got rotisserie chicken or tempeh in the pot with cauliflower and green beans (+ carrots for our vegetarians). Our paleo folks will be drowning zucchini noodles with this curry while everyone else will be spooning it over your leftover rice.



Red Chicken Curry with Cauliflower and Green Beans:
  • Rotisserie chicken - 1/2 , shredded
  • Onions - 1, chopped
  • Cauliflower - 1 lb, chopped
  • Green beans - 1/2 lb, trimmed
  • Red curry paste - 2 Tbsp ((Thai Kitchen is a great brand that's not too spicy))
  • Coconut milk - 1 cup ((You can use lite but it will be less creamy))
  • Chicken stock - 2 cups
  • Fish sauce - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Lime - 1, juice of
Rice for Curry:
  • Rice (brown or white) - 1 cup, uncooked

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If you’re making Wednesday’s dinner, prep both night’s portions. (Can be done up to 3 days ahead)
  2. Rice - If not made from last night, cook rice. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Onions / Cauliflower / Green beans - Prep as directed. (Can be done up to 3 days ahead)


  1. Heat a saucepan or Dutch oven over medium-high heat. Add curry paste and coconut milk, and whisk together.
  2. Next add in onions and cauliflower and saute for 3 minutes.
  3. Pour in chicken stock, fish sauce, and brown sugar. Cover and bring to a boil. Simmer uncovered for ~10 minutes.
  4. Add in green beans and rotisserie chicken. Cook for another 3 to 5 minutes, until beans are tender but still crunchy. Finish with lime juice and season to taste with more fish sauce or brown sugar (or even curry paste if it needs more of a kick). Enjoy over rice.
  5. Don't forget to snap your photos this week and upload them to Instagram with #SpringIntoDinner & @cooksmarts tags to win great prizes (like a $200 Amazon gift card!). Details here.

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This meal has 30 reviews

I guess my family is strange. It struck out.

By: Christy
Posted: Jan 15, 2019
Diet: Original

Huge winner! We followed the recipe exactly, then some added hot sauce to make theirs a bit spicier. Both were really delicious. We used pre-chopped cauliflower and this meal was so quick and tasty.

By: Joanna
Posted: Dec 01, 2017
Diet: Original

We subbed in zucchini instead of cauliflower

By: Kathleen
Posted: Jan 22, 2016
Diet: Original

Subbed sugar snap peas for green beans, and only used 1 cup of chicken broth. Perfect! I think the flavors enhanced overnight, as my leftovers were delicious. I ran out of rice so dipped a piece of bread in the extra sauce - yum! Added extra curry and cayenne pepper and still thought it could have been spicier. Maybe I should try a different brand of curry.

By: Sundi
Posted: Mar 27, 2015
Diet: Original

I used raw chicken and Indian curry paste instead because that's all I could find that day, and it worked equally well. I also found the sauce too thin, so I added a bit of cornstarch dissolved in cold water and brought it one final boil for it to thicken. Nice!

By: Ming
Posted: Dec 09, 2014
Diet: Original

Sub'd in broccoli for cauliflower. Very yummy!

By: Brittany
Posted: Sep 06, 2014
Diet: Original