This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thai Chicken with Green Beans
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4 -6 servings
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4 -6 servings
A quick, low-fat curry. Serve with A Taste of Thai Rice Noodles or Jasmine Rice.
Ingredients
- 2 tablespoons fresh lime juice (1 lime)
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 1 tablespoon Red Curry Paste
- 1 medium red onion, sliced
- 3 large cloves garlic, minced
- 1 1/4 lbs boneless, skinless chicken breast, thinly sliced into bite size pieces
- 1 tablespoon Fish Sauce
- 1-9 oz package frozen French-cut green beans, thawed and drained, or 8 oz French green beans (blanched)
Directions
- In a small bowl whisk together lime juice, brown sugar and cornstarch until combined. Set aside.
- Heat oil over medium high heat in a large skillet or wok. Add Curry Paste and stir until dissolved and bubbly.
- Add onions and garlic. Stir-fry 2 minutes or until onions begin to soften.
- Add chicken and Fish Sauce. Stir-fry 2-3 minutes or until chicken is just cooked.
- Mix in lime juice mixture and green beans. Toss until heated through.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.