Green Chicken Curry for Two
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.Advertisement
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.
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.
1/2 starch, 1 vegetable, 2 1/2 lean meat, 3 fat