Thai Chicken Curry with Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Get your favorite Thai restaurant dish at home. This easy Thai curry features chicken and green beans stir-fried with coconut milk. Ingredients:
1/2 pound green beans, ends trimmed |
2 boneless, skinless chicken breast halves (10 to 12 oz. total) |
1 tablespoon salad oil |
1 to 1 1/2 tablespoons prepared thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to 1/2 teaspoon cayenne) |
1 can (14 oz.) reduced-fat coconut milk |
1 teaspoon sugar |
1 can (8 oz.) sliced bamboo shoots, rinsed and drained |
fish sauce or salt |
Directions:
1. Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.
2. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.
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