Thai Yellow Chicken Curry
ACTIVE: 30 min TOTAL: 30 min
Sizzling the curry paste in oil before making the curry gives it a boost in complexity.
2 cups water
1 cup basmati or jasmine rice
2 tablespoons Thai yellow curry paste 2 tablespoons peanut oil
1 pound boneless, skinless chicken thighs,
cut into 1-inch pieces
4 cups green beans, trimmed and halved
(about 12 ounces)
1 medium yellow onion, cut into 1-inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1 15-ounce can unsweetened coconut milk 1 tablespoon fish sauce
¼ cup chopped fresh cilantro
¼ cup chopped unsalted peanuts
1 lime, quartered
1. Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.
2. Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.
3. Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.
4. Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.
SERVES 4: about 2 cups each
CAL 644 / FAT 35G (SAT 18G) / CHOL 104MG / CARBS 54G / TOTAL SUGARS 8G (ADDED 0G) / PROTEIN 27G / FIBER 5G / SODIUM 815MG / POTASSIUM 619MG.