Red Meat Allergy Friendly Green Curry Chicken with Green Beans
Total time45 min
Prep time15 min
Cook time30 min
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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
- 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.
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