Green Curry Chicken with Rice Noodles

Green Curry Chicken with Rice Noodles

Serves 4

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.

  • 2 tablespoons expeller-pressed canola oil
  • 2 tablespoons prepared green curry paste
  • 1 (14-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 leaves
  • 1 red chile pepper, thinly sliced (optional)
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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 leaves 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 carbohydrate (3g dietary fiber, 6g sugar), 28g protein
Special Diets: 

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. See our Terms of Service.

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