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Chicken and Green Bean Thai Curry
with farro

Active: 15 min Total: 30 min

Curry sauces instantly add flavor and depth to any ingredient you put into it. For this meal, enjoy simple chicken thighs and green beans in a creamy coconut curry sauce. Healthy whole grain farro is the perfect chewy accompaniment for a curry sauce.

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Ingredients

Servings:
4
Metric
Chicken and Green Bean Thai curry:
  • Semi-pearled / husked farro - 1 cup ((make sure you get the <a href="http://amzn.to/13Fyzgn" target="blank">semi-pearled / pearled variety</a> or it will take 1 hour to cook. If you can't find farro, sub quinoa))
  • Onions - 1, chopped
  • Green beans - 1 lb, trimmed
  • Skinless chicken thighs - 1 1/2 lbs, chopped
  • Coconut milk - 1 can ((light is fine but I prefer the full-fat variety))
  • Green or yellow curry paste - 2 Tbsp
  • Chicken stock - 1 1/2 cups
  • Fish sauce - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Limes - 1, wedges
  • Basil (opt) - 2 sprigs, leaves

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Farro - If you made this with last night's dinner, you're done! Otherwise, farro cooks like pasta. Bring 2 quarts (1.9 liters) of water to boil, salt, and then add dried farro. It'll take about 25 minutes to cook. Drain
  2. Onions / Green beans - Prep as directed
  3. Chicken - Chop into bite-sized pieces

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Make

  1. Heat a 3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
  2. Add chopped onions and simmer for another ~3 minutes. Next add chicken and cook for another ~3 minutes. Add in remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil
  3. Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes. Add in green beans in the last 5 minutes of cooking
  4. Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves, if using
  5. Ladle heaping spoonfuls over farro

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (8)
Gluten-free (1)
Paleo (1)
No ratings yet.
Vegetarian (0)

8 reviews

This was really tasty! We were hesitant with the amount of fish sauce for two people. We did have an issue with how the recipe reads making it confusing. Also, there was too much sauce.

By: Jeff
Posted: Apr 18, 2017
Diet: Paleo
0 Helpful

This was a big hit, I sautéed the onion with 2 cloves of garlic and cooked the farro in chicken broth. I forgot to add the mushrooms so I will try that next time. This is a repeat meal - everyone loved it :)

By: Courtney
Posted: May 05, 2015
Diet: Original
0 Helpful

I would add mushrooms next time and maybe some other veggies too. Broccoli, cauliflower, peppers, etc.

By: Ebony
Posted: Apr 25, 2015
Diet: Original
0 Helpful

We made this for dinner. I added mushrooms (a little after the onions) on a whim and thought they went a long way to make the dish heartier. And mushrooms are so good in curry sauce! I used full fat coconut milk (worth it) and only 1 cup of chicken stock per other people's ratings. It was really really good and easy. Next time would definitely put over brown rice instead of quinoa... the texture of the quinoa wasn't quite as complementary as rice would be (but still good).

By: Leigh Anne
Posted: Apr 07, 2015
Diet: Gluten-free
0 Helpful

Used sugar snap peas instead of green beans due to taste preference and it turned out great. Halved the chicken stock per the suggested comments and added a squirt of Sriracha for some spice. Yum!

By: Sundi
Posted: Nov 07, 2014
Diet: Original
0 Helpful

Flavors were all great, but I agree that the sauce was too water-y. I'll use less stock next time.

By: Sidney
Posted: Jul 25, 2013
Diet: Original
0 Helpful