Red Curry Chicken & Green Beans

Name: Red Curry Chicken & Green Beans
Prep time: 18 min
Total time: 36 min
Yield: 4
Cuisine: Thai
Ingredients: 1.3 lb chicken thigh, cut into bite-size pieces; 1.5 cups jasmine rice; 1 15 oz can canned coconut milk; 1.5 tbsp red curry paste; 2 cups green bean, trimmed and halved; 1 medium onion, thinly sliced; 1 tbsp fish sauce; 1 medium lime, cut into wedges; 1 tbsp canola oil

Chicken and green beans simmer in a creamy red curry sauce, with jasmine rice to mellow the heat. Start with a modest amount of curry paste, then add more to taste.

36 min in all
18 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Crustaceans · Fish · Tree nuts · Sulphites

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Chicken thigh, cut into bite-size pieces1.3 lb
Jasmine rice1.5 cups
Canned coconut milk1 15 oz can
Red curry paste1.5 tbsp
Green bean, trimmed and halved2 cups
Onion, thinly sliced1 medium
Fish sauce1 tbsp
Lime, cut into wedges1 medium
Canola oil1 tbsp

Method

1
Prep the ingredients
On a cutting board, cut the chicken into bite-size pieces, trim and halve the green beans, thinly slice the onion, and cut the lime into wedges.
2
Cook the rice
In a medium saucepan, combine the jasmine rice with 600 ml water and bring to a boil over high heat; cover, reduce to low, and cook undisturbed.
16 min
Tip: Avoid lifting the lid during cooking, which lets steam escape.
3
Fry the curry paste
Warm the canola oil in a large deep skillet over medium heat. Add the red curry paste and stir constantly.
3 min
Tip: Curry paste heat varies; begin with less if serving spice-sensitive diners.
4
Simmer the chicken
Add the chicken and onion to the skillet over medium-high heat; stir to coat, then pour in the coconut milk. Bring to a gentle simmer, stirring occasionally.
11 min
Tip: Keep the curry at a gentle simmer rather than a hard boil to prevent splattering.
5
Finish and taste
Stir the green beans and fish sauce into the skillet over medium heat; simmer. Taste and adjust salt and black pepper, then serve with rice and lime wedges.
6 min

Why Tonight would pick this

Only 18 minutes of hands-on work; the oven or the pot does the rest.
It freezes well, so nothing goes to waste.
A Thai night to keep the week interesting.

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