Thai chicken and string beans
Uncooked string beans
3 cup(s), washed and well-drained, cut into bite-sized pieces
2 tsp, seeded and minced, or 1 medium Thai chile, seeded and minced*
1 medium clove(s), peeled and smashed
Light unsweetened coconut milk
1 cup(s), divided
Green curry paste
2 Tbsp, **
Packed brown sugar
1 Tbsp, (nam pla; see note)
1 Tbsp, minced**
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into thin strips
2 Tbsp, fresh, minced
Long grain cooked brown rice
2 cup(s), or cooked jasmine rice, kept hot
- Steam green beans in a steamer basket on stove or in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.
- Coat a large skillet with cooking spray and set over medium heat. Add jalapeno or chile and garlic; cook, stirring frequently, about 1 minute. Add 3/4 cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass; bring to a simmer.
- Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Add string beans and basil (mixture may separate). Add remaining 1/4 cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more; remove garlic clove and serve over rice. Yields about 1 cup of chicken-string bean mixture and 1/2 cup of rice per serving.