Name: Green Thai chicken curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice, rinsed; 3 oz green beans, trimmed and halved; 1/2 cup light coconut milk; 1 tbsp green curry paste; 1 tsp canola oil; 3/4 tsp fish sauce; 2/3 cup water; 1 1/2 tsp Thai basil, torn; 1 tsp lime juice; 1/4 tsp sugar

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice and half the water over high heat. 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. Done when water is absorbed and grains are tender.
While the rice cooks, heat the oil in a 10-inch skillet over medium heat. Add the curry paste and cook, stirring constantly, until it smells fragrant and the color deepens slightly, about 2 minutes.
Stir in the light coconut milk, fish sauce, and the remaining water. Add the chicken and green beans. Bring to a gentle simmer, then cover the pan and cook, turning the chicken pieces once halfway through. Cook until the chicken is opaque white with no pink in the center of the largest piece and the green beans are tender. Done when opaque white with no pink in the center, 165°F.
Remove the skillet from the heat. Stir in the lime juice, sugar, and Thai basil. Taste the sauce, adding a drop more fish sauce if needed. Fluff the jasmine rice with a fork and serve the curry over the rice.

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Ingredients

Instructions

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