Thai Green Curry with Chicken

I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

• 1 cup brown Basmati rice
• 1 tablespoon cornstarch
• 2 cups chicken stock
• 2 tablespoons coconut oil
• 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
• 1 green bell pepper, diced large
• 1 medium onion, halved and sliced
• 1 medium to large shallot, halved and sliced
• 2 tablespoons Thai green curry paste
• 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
• 1 can (14.5 ounces) coconut milk (I used light coconut milk)
• 1 cup torn fresh basil leaves
• 2 tablespoons fresh lime juice (from 1 lime)
• coarse salt and freshly ground black pepper

1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Grilled Chipotle Chicken Tacos

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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