1 1/2 cups fresh steamed green beans, cut into 1-inch pieces
1/2 red bell pepper, cut into thin strips
1/4 cup chopped fresh cilantro
How to Make It
Prepare rice according to package directions.
Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.
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very good! would be appropriate for company too. used 1# of chicken breasts that i stir fried, 1 cup of coconut milk with no reg milk, used green and red peppers. i always add a little more red curry than called for. served over brown rice. can't wait for the leftovers!
The over all flavor was great, but it was too spicy (and I like spicy food).
We had green beans the night before so I substituted steamed broccoli and snow peas. They were a great addition!
I think next time I will half the amount of red curry paste and it will be amazing!
This was great. This was the first dish of this type I have tried that tasted anything like what you get at a Thai place. We did the 3 T of curry paste but will add more when not entertaining. We substitued sugar snap peas and regular coconut milk (could not find either when shopping that week).
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