Rating: 3 stars
1 Ratings
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Serve this Thai-inspired dish with rice noodles. Spice up grown-ups' helpings with a sprinkling of red chili flakes.

Rosemary Black

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prep time: 15 minutesCooking time: 15 minutesTrim green beans and break into small pieces. In a wok or heavy skillet, heat 1 tablespoon oil over medium-high heat. Meanwhile, toss the chicken with the curry powder. Place chicken in wok and stir-fry for 2 minutes, then add the beans and 1/2 cup water. Bring to a boil and reduce heat. Cover and simmer about 5 minutes.In a medium bowl, whisk together the coconut milk, the peanut butter, and the soy sauce. Pour the mixture into wok, bring it to a boil, then reduce heat. Simmer uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the beans are tender.Stir in 2 tablespoons of the parsley, and sprinkle remaining parsley on top.How kids can help: Help trim green beans; break beans into pieces; whisk coconut milk, peanut butter, and soy sauce.TIP: To speed up cooking, do prep work the night before: Slice meat, dice veggies, and stir together sauce ingredients, then store them in separate bowls in the fridge.

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Nutrition Facts

0 calories; fat 29g; saturated fat 11g; sodium 397mg; cholesterol 42mg.
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