Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over jasmine or basmati rice with lime wedges.

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