Green Curry Chicken with Rice Noodles
Serves 4
Time 20 min
Green curry paste and coconut milk make a flavorful base for this curry featuring chicken, green beans and basil. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons prepared green curry paste
- 1 (14.0-ounce) can light coconut milk, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3/4 pound green beans, trimmed and cut into 1-inch pieces
- 8 ounces pad thai or stir-fry rice noodles
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 cup fresh basil
- 1 red Chile pepper, thinly sliced (optional)
Method
Heat oil in a large high-sided skillet over medium-high heat until hot but not smoking.
Add curry paste and 1 1/4 cups coconut milk and whisk constantly until smooth.
Bring to a boil, stirring to prevent scorching.
Add chicken and green beans and return to a boil.
Cook about 8 minutes or until chicken is cooked through and green beans are tender, stirring frequently.
Meanwhile, prepare rice noodles according to package instructions.
Add remaining 1/2 cup coconut milk to skillet and return to a boil.
Stir in fish sauce, sugar and basil and remove from heat.
Serve over rice noodles, garnished with chiles, if you like.
Nutritional Info:
Per serving: 500 calories (150 from fat), 17g total fat, 6g saturated fat, 65mg cholesterol, 900mg sodium, 60g carbohydrates (3g dietary fiber, 6g sugar), 28g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons canola oil
- 2 tablespoons prepared green curry paste
- 1 (14.0-ounce) can light coconut milk, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3/4 pound green beans, trimmed and cut into 1-inch pieces
- 8 ounces pad thai or stir-fry rice noodles
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 cup fresh basil
- 1 red Chile pepper, thinly sliced (optional)