Thai Chicken Curry with Coconut Milk

recipe
Get your favorite Thai restaurant dish at home. This easy Thai curry features chicken and green beans stir-fried with coconut milk.
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Yield:

Makes 2 or 3 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

Rachel Foster, Glendale, Arizona,

March 1997
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