Eosinophilic Esophagitis Friendly Green Curry Chicken with Green Beans

Total time45 min

Prep time15 min

Cook time30 min

Eosinophilic Esophagitis Friendly Green Curry Chicken with Green Beans

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 can (13.5 oz) full-fat coconut milk
Iberia Coconut Milk - 13.5 Fl. Oz.Food Club Unsweetened Coconut Milk MW Polar Premium Organic Coconut Milk 13.5 fl oz Asian Taste Coconut Milk - 13.5 Fl. Oz.
See all
3 tbsp green curry paste
1 tbsp fish sauce
1 tsp palm sugar or light brown sugar
8 oz green beans, trimmed and cut into 2-inch pieces
1 tbsp vegetable oil
½ cup chicken broth
4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced
1 stalk lemongrass, outer layers removed, bottom 4 inches bruised
1 tbsp fresh ginger, peeled and finely grated
½ cup fresh thai basil leaves
1 tbsp fresh lime juice

For serving

cooked jasmine rice, for serving
thinly sliced fresh red chili, for serving (optional)

Instructions

1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the green curry paste and grated ginger and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1–2 minutes.
2
Pour in about one-third of the coconut milk (roughly 1/2 cup) and stir to combine with the paste. Add the bruised lemongrass stalk and sliced kaffir lime leaves, then bring to a simmer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!