Chicken and Green Beans in Red Curry |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition. Ingredients:
2 skinless chicken breasts, thinly sliced |
1 lb green beans |
1 tablespoon olive oil (veg. oil) |
1 -2 tablespoon red curry paste (personal taste) |
1 -2 teaspoon hot chili sauce (asian style) |
1 onion, small, chopped |
2 garlic cloves, mined |
1 (13 1/2 ounce) can coconut milk (or lite) |
1 tablespoon fish sauce |
1/2-1 cup fresh basil leaf (loosley packed) |
Directions:
1. Heat oil in large pan.
2. Add curry paste and stir until bubbling.
3. Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
4. Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
5. Completely mix in green beans.
6. Add coconut milk and fish sauce Simmer for 5-10 minutes.
7. Test green beans to your personal crunch preference.
8. Mix in basil leaves right before serving.
9. Serve over brown rice.
10. Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.
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