Ingredients for Red Curry Chicken With Snake Beans Long Beans
- 1 tablespoon vegetable oil
- Red Curry Paste
- Low Sodium Chicken Broth
- Chicken Breast
- 1 cup trimmed long beans
- Green Peppercorns
- 3-4 kaffir lime leaves, roughly torn
- 4 shallots, thinly sliced
- 1 tablespoon palm sugar
- 1-2 tablespoons fish sauce
- Thai Basil
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How to Make Red Curry Chicken With Snake Beans Long Beans
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add 2 tablespoons of red curry paste and 1 cup of chicken broth to the hot oil. Stir until smooth and fragrant.
- Continue stirring until the curry paste is fragrant and the oil separates slightly, about 1-2 minutes.
- Add 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces. Stir-fry until cooked through, about 4-5 minutes.
- Add 1 cup of trimmed snake beans, 1 cup of trimmed long beans, 1 teaspoon black peppercorns, 3-4 kaffir lime leaves (roughly torn), 4 shallots (thinly sliced), 1 tablespoon palm sugar, and 1-2 tablespoons fish sauce. Stir to combine.
- Continue cooking for 2-3 minutes, or until the beans are tender-crisp. Add more chicken broth (1/2 cup at a time) if the mixture becomes too dry.
- Stir in 1/2 cup fresh basil leaves and cook until just wilted, about 1 minute.
- Remove from heat and serve immediately with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
27g
Fat
16g
Carbs
5g
