Thai-Flavored Green Curry

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.