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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-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.

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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  • 2 tablespoons 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
  • 1 red chile pepper thinly sliced (optional)