Red Thai Curry With Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an easy one-pot meal with great depth of flavor. I especially like it served over jamsine rice. Note: The brand of curry paste I use is Thai Kitchen and it can be found in the ethnic aisle of the grocery store. Ingredients:
1 (14 ounce) can coconut milk |
1 cup chicken broth |
2 tablespoons fish sauce |
2 tablespoons red curry paste (see note) |
2 tablespoons light brown sugar |
8 ounces sweet potatoes, peeled and cut into cubes |
1 lb boneless skinless chicken breast, cut into pieces |
6 ounces fresh green beans, cut into 2-inch pieces |
1 tablespoon lime juice |
3/4 cup fresh basil, chopped |
salt and pepper |
Directions:
1. Combine coconut milk, broth, fish sauce, curry paste, and brown sugar in a 2 or 3-quart saucepan, bring to boil over medium-high heat. Simmer on stovetop about 5 minutes until flavors blend.
2. Add potatoes and simmer until almost tender, about 8 minutes Add chicken and beans to pot and simmer until chicken is cooked and the beans are tender, about 6 minutes. Remove from heat.
3. Stir in lime juice and basil. Season with salt and pepper. Serve over rice.
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