Thai Green Curry Chicken

Photo: Vee Satayamas from Bangkok, Thailand · CC BY 2.0 · source

Fragrant green curry with tender chicken, bell peppers and green beans in coconut milk, finished with basil and lime.

Ingredients

• 1½ lb boneless thighs, sliced
• 3 tbsp green curry paste
• 2 cans coconut milk
• 1 red bell pepper, sliced
• 8 oz green beans, halved
• 1½ tbsp fish sauce
• a big handful of basil
• 2 limes
• 1½ cups jasmine rice

From your pantry: 1 tbsp oil, 1 tbsp brown sugar.

Instructions

1. Start the rice. Fry the curry paste in the oil with a few spoons of the thick coconut cream for 2 minutes, until fragrant.
2. Add the chicken and stir to coat, 2 minutes.
3. Add the rest of the coconut milk, the fish sauce and sugar. Simmer 8 minutes.
4. Add the green beans and peppers and simmer 4 minutes more until crisp-tender.
5. Stir in the basil and lime juice. Taste for salt. Serve over rice.

Tip: Start with 2 tbsp paste and add more after tasting. Brands vary wildly in heat.

Nutrition per serving

Good for

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