Every Helping
Sign in

Dinner recipe · from the recipe book

Coconut Chicken Thigh and Potato Curry

Tender chicken thighs and creamy red potatoes simmer in a fragrant, gently spiced coconut sauce brightened with lime and fresh cilantro.

Coconut Chicken Thigh and Potato Curry

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 1¾ cups400 gCoconut milk, cannedshaken well
  • 1 cup240 gLow-sodium chicken broth
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gRed bell peppersliced
  • 1½ cups cut150 gGreen beanstrimmed and cut into 2-inch pieces
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp15 gCanola oil
  • 1½ tbsp10 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp5 gSalt
  • 1¾ tsp10 gFish sauce
  • 1¼ tsp packed6 gBrown sugar
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater

Steps

  1. Prep first: cut the chicken thigh, cube the red potatoes, dice the onion, slice the red bell pepper, cut the green beans, mince the garlic, grate the ginger and chop the cilantro.
  2. Make the rice: bring the rice and the water to a boil in a small saucepan, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, until serving.
  3. Heat the canola oil in a Dutch oven over medium-high heat. Season the chicken thigh with half of the salt and brown it in the oil, about 5 minutes; transfer to a plate.
  4. Lower the heat to medium, add the onion and cook 4 minutes until soft. Stir in the garlic, ginger, curry powder, turmeric and cumin and cook 1 minute until fragrant.
  5. Add the potatoes, coconut milk, chicken broth, fish sauce, brown sugar and the remaining half of the salt. Return the chicken thigh, bring to a simmer, cover and cook 15 minutes.
  6. Add the green beans and red bell pepper, and simmer uncovered 8 to 10 minutes until the potatoes are tender, the sauce thickens and the chicken reaches 165°F (74°C).
  7. Stir in the lime juice, top with the cilantro and serve over the rice.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book