Red Thai Curry With Chicken

Submitted by KTLady

"This is an easy "one-pot" meal with great depth of flavor. I especially like it served over jamsine rice. Note: The brand of curry paste I use is "Thai Kitchen" and it can be found in the ethnic aisle of the grocery store."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 (14 ounce) can coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste (see note)
• 2 tablespoons light brown sugar
• 8 ounces sweet potatoes, peeled and cut into cubes
• 1 lb boneless skinless chicken breast, cut into pieces
• 6 ounces fresh green beans, cut into 2-inch pieces
• 1 tablespoon lime juice
• 3⁄4 cup fresh basil, chopped
• salt and pepper

directions

1. Combine coconut milk, broth, fish sauce, curry paste, and brown sugar in a 2 or 3-quart saucepan, bring to boil over medium-high heat. Simmer on stovetop about 5 minutes until flavors blend.
2. Add potatoes and simmer until almost tender, about 8 minutes Add chicken and beans to pot and simmer until chicken is cooked and the beans are tender, about 6 minutes. Remove from heat.
3. Stir in lime juice and basil. Season with salt and pepper. Serve over rice.