Leftover Chicken Curry with Coconut Milk

4.75 from 4 votes

A great one pot recipe and packed with flavor! Easy to make, with pantry ingredients, it's a delicious weeknight meal!

Prep Time5

Cook Time10

Total Time15

Servings:

Author: Kristin

▢ 2 ½ cups cooked chicken, in bite-size pieces
▢ 2 ½ teaspoons curry powder
▢ ½ teaspoon salt
▢ 2 cups cooked brown rice (or use 10 oz package of frozen rice, cooked)
▢ 2 cups cooked green beans (or use 14 ounce canned green beans...drain them but no need to cook further)
▢ 1 cup canned coconut milk (like the unsweetened/first pressing kind from A Taste of Thai)

Place the chicken pieces in a large skillet and heat over medium heat. Sprinkle with the curry powder and salt, and saute until all are combined and chicken is warmed up.
2 ½ cups cooked chicken, in bite-size pieces, 2 ½ teaspoons curry powder, ½ teaspoon salt
Add rice, green beans, and coconut milk. Heat and stir for 2-3 minutes until hot.
2 cups cooked brown rice, 2 cups cooked green beans, 1 cup canned coconut milk

Full-fat canned coconut milk will give you the richest, creamiest sauce, but light coconut milk can be used for a lighter meal.
If your canned coconut milk has separated, stir or shake it well before measuring.
Meal prep works especially well for this recipe. Cook and freeze diced chicken ahead of time so dinner comes together in minutes.
If using pre-cooked frozen chicken, thawing it first helps it heat more evenly and prevents excess moisture from thinning the sauce.
Feel free to use whatever vegetables you have on hand—just cook fresh or frozen vegetables before adding them, and simply drain canned vegetables.

Swap the green beans for broccoli, peas, carrots, bell peppers, or your favorite vegetables.
Add a pinch of cayenne pepper or red pepper flakes for extra heat.
Use white rice, jasmine rice, or cauliflower rice instead of brown rice if preferred.
Stir in a squeeze of fresh lime juice or a handful of chopped cilantro just before serving for a brighter finish.

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the cooled curry in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave until warmed through. If the rice has absorbed some of the liquid, stir in a splash of water to loosen the sauce.