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
- Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
- Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
- Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
- 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.
- 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.
- Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
- Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
One Year Ago: