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Photo of Thai Chicken and String Beans by WW

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, washed and well-drained, cut into bite-sized pieces

Cooking spray

1 spray(s)

Jalapeño pepper

2 tsp, seeded and minced, or 1 medium Thai chile, seeded and minced*

Garlic

1 clove(s), peeled and smashed

Canned unsweetened light coconut milk

1 cup(s), divided

Green curry paste

2 Tbsp, **

Packed brown sugar

1 Tbsp

Fish sauce

1 Tbsp, (nam pla; see note)

Lemongrass

1 Tbsp, minced**

Uncooked skinless boneless chicken breast

1 pound(s), cut into thin strips

Fresh basil

2 Tbsp, fresh, minced

Cooked long grain brown rice

2 cup(s), or cooked jasmine rice, kept hot

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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