Thai Yel­low Chicken Curry

EatingWell - - NOSH -

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.

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