Thai Chicken Curry

from Men's Health 3-13

Yield: 4 servings
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  • 1 tablespoon(s) peanut oil or cranola
  • 2 clove(s) garlic minced
  • 2 teaspoon(s) fresh ginger minced
  • 1 large onion sliced.
  • 1 tablespoon(s) red thai curry paste
  • 1 cup(s) chicken broth
  • 1 can(s) coconut milk light
  • 1 large sweet potato peeled cubed 3/4 in
  • 1/2 pound(s) green beans
  • 1 pound(s) chicken breasts boneless skinless sliced
  • 1 limes juice
  • 1 tablespoon(s) fish sauce
  • 1 cilantro or basil for garnish


  1. in a large saucepan heat oil on medium, and ginger garlic and onion, saute until soft add curry paste and cook stirring for 1 min stir in chick stock and coconut milk
  2. bring mixture to a simmer add sweet potoat and cook 10 min
  3. stir in green bean and chicken, cook until veggies are just tender and chick is cooked through, 5 min
  4. add lime juce and fish sauce
  5. serve over brown rice garnish with cilantro or basil
September 2013

This recipe is a personal recipe added by PhAyes1049 and has not been tested or endorsed by MyRecipes.

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