Thai Chicken and String Beans
- Total Time
We used lots of fresh ingredients but relied upon some classic Thai convenience foods to streamline this recipe.
uncooked string beans3 cup(s), washed and well-drained, cut into bite-sized pieces
cooking spray1 spray(s)
jalapeño pepper(s)2 tsp, seeded and minced, or 1 medium Thai chile, seeded and minced*
garlic clove(s)1 clove(s), medium, peeled and smashed
light unsweetened coconut milk1 cup(s), divided
green curry paste2 Tbsp, **
packed brown sugar1 Tbsp
fish sauce1 Tbsp, (nam pla; see note)
lemon grass1 Tbsp, minced**
uncooked boneless skinless chicken breast(s)1 pound(s), cut into thin strips
basil2 Tbsp, fresh, minced
long grain cooked brown rice2 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.