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Thai Chicken Curry with Coconut Milk

Yield Makes 2 or 3 servings
Get your favorite Thai restaurant dish at home. This easy Thai curry features chicken and green beans stir-fried with coconut milk.

Ingredients

  • 1/2 pound green beans, ends trimmed
  • 2 boneless, skinless chicken breast halves (10 to 12 oz. total)
  • 1 tablespoon salad oil
  • 1 to 1 1/2 tablespoons prepared Thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to 1/2 teaspoon cayenne)
  • 1 can (14 oz.) reduced-fat coconut milk
  • 1 teaspoon sugar
  • 1 can (8 oz.) sliced bamboo shoots, rinsed and drained
  • Fish sauce or salt

Nutrition Information

  • calories 325
  • caloriesfromfat 30 %
  • protein 24 g
  • fat 11 g
  • satfat 5.6 g
  • carbohydrate 18 g
  • fiber 3 g
  • sodium 124 mg
  • cholesterol 55 mg

How to Make It

  1. Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.

  2. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.