Prep 20 mins
Cook 15 mins
The addition of coconut milk and other wonderful herbs and spices is the Hallmark of this Thai cuisine dish.. Extra spices but well worth the effort. No doubt this is a challenging dish but a crowd pleaser. Ooohs and Aaahs.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 tablespoon soy sauce
- 3 tablespoons canola oil
- 1 small red onion, thinly sliced
- 1⁄2 lb green beans
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced fresh lemongrass
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (14 ounce) can coconut milk
- 3 tablespoons asian fish sauce (nam pia or nuoc nam)
- 1 tablespoon sugar
- 1 cup firmly packed fresh basil, coarsely chopped
- Cut the chicken breasts in half lengthwise. Cut crosswise into thin slices. In a bowl, toss chicken with soy sauce and let stand 5 minutes.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. Remove chicken to a bowl. Repeat with remaining chicken.
- Add 1 tablespoon oil to skillet and reduce heat to medium-high. Add onion and cook, stirring, 2 minutes. Stir in bell pepper and green beans. Reduce heat to medium-low, cover and cook about 4 minutes, stirring occasionally. Add vegetables to chicken.
- Add the remaining 1 tablespoon oil to the skillet. Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper. Cook, stirring constantly, for 1 minute.
- Add the coconut milk, fish sauce, and sugar. Bring to a boil; simmer 1 minute. Stir in the chicken and vegetables; simmer for about 3 minutes. Remove skillet from the heat and stir in the basil.
- Serve over jasmine or basmati rice with lime wedges.