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Coconut-braised chicken & green bean curry

Coconut-braised chicken & green bean curry

A fragrant Thai-style curry that’s going to be hard to beat when it’s cold outside and your day’s been long.

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400ml can Essential Coconut Milk
  • 200ml chicken stock
  • 4 makrut lime leaves
  • ½ x 190g jar Cooks’ Ingredients Massaman Paste
  • 418g pack Essential British Diced Chicken Breast
  • 500g La Ratte or other small potatoes, thickly sliced
  • 250g pack green beans, trimmed and halved
  • 2 tbsp roasted peanuts, roughly crushed
  • 1 red chilli, thinly sliced
  • ¼ x 20g pack Thai basil leaves
  • 1 lime, cut into wedges, to serve
  • Jasmine or basmati rice or flatbreads, to serve


  1. Put the coconut milk, stock, lime leaves and spice paste into a large saucepan and bring to a simmer

  2. Add the chicken and potatoes, cover and simmer gently for 12 minutes. Add the beans and cook for 3-5 minutes, until the vegetables are tender and the chicken is cooked through with no pink meat and the juices run clear. Check the seasoning.

  3. Divide the curry between shallow bowls and scatter with the peanuts, chilli and basil. Serve with lime wedges for squeezing over, and rice or flatbreads.

Cook’s tip

To make this more of a slower cook, swap the chicken breasts for thighs or matchboxsized chunks of lamb neck fillet. Brown in a wide pan with little oil, then make the curry sauce around them. Add the potatoes, cover and simmer (or move to a medium oven) for 45 minutes, or until the chicken is tender, keeping an eye on the liquid level. Use a slow cooker if you like – just add ½ the chicken stock so the sauce packs enough punch.


Typical values per serving (without rice or bread) when made using specific products in recipe


2,216kJ/ 530kcals



Saturated Fat












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