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Nutrition Facts
Serving Size 1 (375g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste
Calories 1614
Calories from Fat 818		(50%)
Amount Per Serving		%DV
	Total Fat 91.0g	139%
	Saturated Fat 66.4g	331%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.1g
Cholesterol 273mg		91%
Sodium 2051mg		85%
Potassium 2898mg		82%
Total Carbohydrate 80.6g		26%
	Dietary Fiber 26.8g	107%
	Sugars 36.5g
Protein 130.9g		261%
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Chicken and Green Beans in Red Curry

Recipe #336969 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: jrusk
Nov 13, 2008

I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.

SERVES 4 (change servings and units)

Ingredients

2 skinless chicken breasts, thinly sliced
1 lb green beans
1 tablespoon olive oil (veg. oil)
1-2 tablespoon red curry paste (personal taste)
1-2 teaspoon hot chili sauce (Asian style)
1 onion, small, chopped
2 garlic cloves, mined
1 (13 1/2 ounce) can coconut milk (or lite)
1 tablespoon fish sauce
1/2-1 cup fresh basil leaf (loosley packed)

Directions

1
Heat oil in large pan.
2
Add curry paste and stir until bubbling.
3
Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
4
Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
5
Completely mix in green beans.
6
Add coconut milk and fish sauce Simmer for 5-10 minutes.
7
Test green beans to your personal crunch preference.
8
Mix in basil leaves right before serving.
9
Serve over brown rice.
10
Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.