3 1/2 cups green beans, stem ends removed, halved crosswise
1 medium onion (1.2 inch thick), halved and sliced
1 to 2 tbsp Thai green curry pace
4 roasted chicken breasts skin and bones removed, meat cut into 1-inch pieces
1 can (14.5 ounces) coconut milk
1 cup torn fresh basil leaves
2 tbsp fresh lime juice (from 1 lime)
Coarse salt
Instructions
Cook rice according to package instructions.
Meanwhile, place cornstarch in a small bowl; whisk
in 2 to 3 tablespoons chicken broth until smooth
(reserve remaining broth). Set aside.
Heat oil in a large skillet over medium. Add green
beans and onion; cook, tossing frequently, until
they begin to soften, 5 to 7 minutes.
Add curry paste to green beans and onion in
skillet. Cook, stirring and scraping bottom of
skillet, until paste is slightly darkened, 3 to 4
minutes. Add chicken, coconut milk, cornstarch
mixture, and reserved chicken broth. Simmer until
vegetables are tender and sauce is slightly
thickened, 5 to 8 minutes.
Add basil and lime juice. Season with salt, and stir
to combine; serve over rice
Originally Submitted
4/4/2011
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