Thai-Flavored Green Curry: Difference between revisions
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[[File:Thai-style-green-curry-red-rice-640.jpg|300px|thumb|right]] | |||
Original recipe [http://www.bonappetit.com/recipes/2013/01/thai-flavored-green-curry-with-sweet-potato-green-beans-and-chicken here] | |||
Makes about 6 servings | Makes about 6 servings | ||
Latest revision as of 03:46, 30 April 2013
Original recipe here
Makes about 6 servings
Notes
Goes really well with red rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, quartered, thinly sliced
- 2 tablespoons green Thai curry paste (preferably Thai and True brand)
- 1 cup canned unsweetened coconut milk
- 1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
- 3 cups trimmed green beans, cut in 2” pieces
- 1 large skinless, boneless chicken breast, cut in 1” pieces
- 20 basil leaves, preferably Thai (optional)
Preparation
Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Fold chicken into mixture, cover, and cook until sweet potato is tender and chicken is just cooked through, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, if using, into the curry.