Thai Chicken Curry
This flavorful Thai red curry chicken dish is a delightful combination of tender chicken strips, crisp green beans, and aromatic spices. The creamy coconut-based sauce infused with red curry paste and zesty lime juice creates a symphony of flavors that come together perfectly. Serve this vibrant dish over steamed white rice for a comforting and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 2 limes
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 3 Tbs. peanut or canola oil
- 1/4 lb. green beans, trimmed and cut into 2-inch lengths
- 1 1/2 Tbs. Thai red curry paste
- 1 cup unsweetened coconut milk
- 2/3 cup chicken broth
- 1 Tbs. Asian fish sauce
- 6 green onions, white and light green portions, sliced
- 1/4 cup slivered fresh basil, preferably Thai
- Steamed white rice for serving
Instructions
- <b>Cook the chicken and green beans</b>
- Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice. Set aside. Cut the chicken into thin strips and season with salt and pepper.
- In a large fry pan or wok over medium-high heat, warm the oil. Add the chicken and cook, turning occasionally, until golden, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Add the green beans and cook, stirring frequently, just until crisp-tender, 2 to 3 minutes. Transfer to the plate with the chicken.
- <b>Prepare the sauce</b>
- Stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth and fish sauce. Bring to a simmer and stir, scraping up the browned bits from the pan bottom. Stir in the reserved lime zest and juice.
- <b>Finish the curry</b>
- Return the chicken and green beans to the pan and stir to combine with the sauce. Simmer until the chicken is opaque throughout, 3 to 4 minutes. Stir in the green onions and basil. Spoon the rice into bowls, top with the curry and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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