Chicken And Green Beans In Red Curry Food

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

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)

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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