Red Curry Chicken & Green Beans

Name: Red Curry Chicken & Green Beans
Prep time: 18 min
Total time: 36 min
Yield: 4
Cuisine: Thaïlandaise
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 en tout
18 min aux fourneaux
Pour 4 pers.
Simple
Se congèle bien

Allergènes signalés

Crustacés · Poisson · Fruits à coque · Sulfites

Tonight signale les allergènes avec prudence, ingrédient par ingrédient. Vérifiez toujours l’étiquette de ce que vous achetez.

Ingrédients

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

Préparation

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
Astuce: 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
Astuce: 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
Astuce: 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

Pourquoi Tonight choisirait ce plat

Seulement 18 minutes aux fourneaux ; le four ou la casserole font le reste.
Il se congèle bien, donc rien ne se perd.
Une soirée Thaïlandaise pour garder la semaine intéressante.

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