Name: Thai red curry chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, thinly sliced; 3.5 oz green beans, trimmed and halved; 2 3/4 tsp red curry paste; 1 cup light coconut milk; 1 tsp canola oil; 1 tsp fish sauce; 1 tsp brown sugar; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

612 calories

Protein: 38g; 25% of calories
Carbs: 62g; 41% of calories
Fat: 23g; 34% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce 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 12-inch skillet over medium heat. Add the curry paste and cook for 2 minutes, stirring constantly, until fragrant and slightly darkened.
Whisk in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer. Add the chicken and green beans. Simmer for 8 to 10 minutes until the chicken is cooked through and the beans are tender. Done when opaque in the center, 165°F.
Taste the curry and add the remaining salt if needed. Fluff the rice with a fork and place in a shallow bowl. Ladle the curry over the rice and garnish with cilantro.

Nutrition

Ingredients

Instructions

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