Name: Thai green curry chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, thinly sliced; 2.5 oz green beans, trimmed and halved; 1 tsp canola oil; 1 tbsp green curry paste; 1/3 cup light coconut milk; 3/4 tsp fish sauce; 1/2 tsp sugar; 3 tbsp fresh basil, torn

Nutrition

Per serving

494 calories

Protein: 43g; 35% of calories
Carbs: 47g; 39% of calories
Fat: 14g; 26% of calories

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the rice, 1/2 cup of the water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat the oil in a small skillet over medium heat. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute.
Stir in the light coconut milk, fish sauce, sugar, and the remaining 2 1/2 tbsp of water. Add the green beans, cover the skillet, and simmer for 3 minutes.
Add the chicken to the skillet, stir to coat, and cover again. Simmer until the chicken is white throughout and the beans are bright green and tender, about 4 to 5 minutes. Remove from heat and stir in half the basil. Done when chicken is white throughout with no pink, 165°F.

Nutrition

Ingredients

Instructions

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