Green Chicken Curry

Name: Green Chicken Curry
Ingredients: 1 tablespoon vegetable oil, such as safflower; 12 ounces green beans, trimmed and halved diagonally; 1 onion, halved lengthwise and sliced crosswise 1/2 inch thick; Coarse salt and freshly ground pepper; 2 tablespoons Thai green curry paste; 4 cups cut-up roasted chicken (see page 166); 1 can (14 1/2 ounces) coconut milk; 1/2 cup low-sodium store-bought chicken broth; 1 cup packed torn fresh basil leaves; 1 to 2 teaspoons fresh lime juice; Cooked rice, such as basmati or jasmine, for serving (optional)

11 ingredients

9 steps

Ingredients

1 tablespoon vegetable oil, such as safflower
12 ounces green beans, trimmed and halved diagonally
1 onion, halved lengthwise and sliced crosswise 1/2 inch thick
Coarse salt and freshly ground pepper
2 tablespoons Thai green curry paste
4 cups cut-up roasted chicken (see page 166)
1 can (14 1/2 ounces) coconut milk
1/2 cup low-sodium store-bought chicken broth
1 cup packed torn fresh basil leaves
1 to 2 teaspoons fresh lime juice
Cooked rice, such as basmati or jasmine, for serving (optional)

Directions

1

Heat oil in a large skillet over medium.
2

Add green beans and onion; season with salt and pepper.
3

Cook, tossing frequently, until onion begins to soften, 5 to 7 minutes.
4

Add curry paste; cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
5

Add chicken, coconut milk, and chicken broth; bring to a simmer.
6

Cook until vegetables are tender and sauce is slightly thickened, stirring occasionally, 5 to 8 minutes.
7

Remove from heat.
8

Add basil and lime juice.
9

Season with salt, and stir to combine; serve over rice, if desired.