Green Chicken Curry for Two
If you're looking for a basic Thai green curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and some don't.
Ingredients
Directions
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Heat oil in a medium skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.
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Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juice to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.
Tips
Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
Nutrition Facts
1/2 starch, 1 vegetable, 2 1/2 lean meat, 3 fat
