Chicken And Green Beans In Red Curry Recipes

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CHICKEN AND GREEN BEANS IN RED CURRY



Chicken and Green Beans in Red Curry image

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.

Provided by jrusk

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Heat oil in large pan.
  • Add curry paste and stir until bubbling.
  • Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
  • 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.
  • Completely mix in green beans.
  • Add coconut milk and fish sauce Simmer for 5-10 minutes.
  • Test green beans to your personal crunch preference.
  • Mix in basil leaves right before serving.
  • Serve over brown rice.
  • Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.

Nutrition Facts : Calories 404.2, Fat 27.2, SaturatedFat 19.3, Cholesterol 75.5, Sodium 542.1, Carbohydrate 14, Fiber 3.6, Sugar 5.1, Protein 29.9

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Reviews 4
Total Time 30 mins
  • Add the oil and curry paste to a hot wok or pan. Keep in mind, the more curry paste you add, the hotter the dish will be.
  • Add in chicken, and a tablespoon or so of the sauces. When chicken begins to change color, add in green beans. Add in water to the preferred sauce consistency you enjoy. Dom likes it with lots of sauce, I don’t really care.


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