Indonesian Coconut Turmeric Chicken with Green Beans

Chicken thighs simmered in creamy coconut milk with turmeric, ginger, garlic, and green beans, finished with lime in an easy one-pan stovetop dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 13.5-ounce can coconut milk
• 2 cups green beans
• 1 tsp ground turmeric
• 1 tbsp fresh ginger
• 2 cloves garlic
• 1 medium lime
• 1 tbsp cooking oil
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the chicken thighs dry and season them all over with the salt and black pepper. (about 3 min)
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until browned but not fully cooked. (about 8 min) — Medium-high heat
3. Add the ginger, garlic, and turmeric. Stir in the hot skillet for 30 seconds, until fragrant. (about 1 min) — Medium-high heat
4. Pour in the coconut milk and bring it to a gentle simmer. Reduce the heat to medium-low and simmer the chicken for 15 minutes, turning once. (about 15 min) — 165°F
5. Add the green beans and simmer for 8 minutes, until tender-crisp and the thickest chicken thigh reaches 165°F. (about 8 min) — 165°F
6. Squeeze the lime over the chicken and sauce, then serve hot. (about 1 min)