Chicken and Green Beans in Red Curry

Total Time
30mins
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Heat oil in large pan.
  2. Add curry paste and stir until bubbling.
  3. Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
  4. 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.
  5. Completely mix in green beans.
  6. Add coconut milk and fish sauce Simmer for 5-10 minutes.
  7. Test green beans to your personal crunch preference.
  8. Mix in basil leaves right before serving.
  9. Serve over brown rice.
  10. Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.