One of my best friend's told me about this recipe and I have made it several times. She definitely gets all the credit. Try it for yourself, you won't be disappointed.
Ingredients:
Limes, 2
Skinless, boneless chicken breast halves, 4, about 1.5 lbs
Salt and freshly ground pepper
Peanut or canola oil, 3 tablespoons
Green beans, 1/4 lb trimmed and cut into 2-inch lengths
Thai red curry paste, 1/4 tablespoons (I may do a little more)...the brand I buy is THAI
Unsweetened coconut milk, 1 cup (8 fl oz.)
Chicken broth, 2/3 cup (5 fl. oz.)
Asian fish sauce, 1 tablespoon
Green onions, 6 sliced
Fresh basil
Directions:
1. Cook the chicken and the green beans
Cut the chicken into thin strips and season with salt and pepper. In a large frying pan or wok, warm the oil over medium-high heat. Add the chicken and cook, turning occasionally, until golden (5-7 minutes). Using a slotted spoon, transfer the chicken to a plate and set aside. Add the green beans to the frying pan or wok and cook, stirring frequently, just until tender-crisp (2-3 minutes). Transfer the green beans to the chicken plate (or a new plate) and set aside.
2. Prepare the Sauce
Stir the curry paste into the pan over medium-high heat. Stir the coconut milk, broth, and fish sauce. Bring to a simmer and stir, scraping up the browned bits on the pan bottom. Squeeze the juice from the two limes in now.
3. Finish the Curry
Return the chicken and the green beans to the pan and stir to combine with the sauce. Simmer until the chicken is opaque throughout (4 minutes or so). Stir in the green onions and basil.
Spoon the rice into bowls, top with the curry and serve.
Enjoy!
No comments:
Post a Comment