Thai Chicken and String Beans
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We used lots of fresh ingredients but relied on some classic Thai convenience foods to make this recipe come to life at home! Here are some more pro tips: Avoid touching seeds with bare hands! Green curry paste and nam pla (fish sauce) are available in the ethnic sections of many supermarkets. Fresh lemon grass may not be available but you should be able to find it chopped and jarred in most grocery stores' ethnic sections. This dish is hot but not as fiery as some green curry dishes. Want to turn up the heat? Add an additional tablespoon of green curry paste and/or more crushed red pepper flakes.
Ingredients
Uncooked string beans
3 cup(s), cut into pieces
Cooking spray
1 spray(s)
Jalapeño pepper
2 tsp
Garlic
1 clove(s)
Canned unsweetened light coconut milk
1 cup(s)
Green curry paste
2 Tbsp
Packed brown sugar
1 Tbsp
Fish sauce
1 Tbsp
Lemongrass
1 Tbsp
Uncooked skinless boneless chicken breast
1 pound(s)
Fresh basil
2 Tbsp
Cooked long grain brown rice
2 cup(s)
Instructions
1
Steam green beans in a steamer basket on stove or in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.
2
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.
3
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.
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