Ingredients for Thai Chicken And String Beans
- 1 pound green beans
- 1 finely minced jalapeño pepper
- 2 minced cloves garlic
- 2 cups coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 stalk lemongrass
- 1 pound boneless, skinless chicken breasts
- 1/4 cup fresh basil leaves
- cooked rice
- cooking spray
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How to Make Thai Chicken And String Beans
- Steam 1 pound of green beans in a steamer basket over boiling water on the stovetop or in the microwave until crisp-tender, about 5-7 minutes.
- Drain the green beans well and set aside.
- Coat a large skillet with cooking spray and heat over medium heat.
- Add 1 finely minced jalapeño pepper and 2 minced cloves of garlic to the skillet. Cook, stirring frequently, for about 1 minute until fragrant.
- Stir in 1 cup coconut milk, 2 tablespoons green curry paste, 1 tablespoon brown sugar, 1 tablespoon fish sauce, and 1 stalk of lemongrass (finely chopped). Bring to a simmer.
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. Reduce heat to medium-low.
- Simmer, stirring occasionally, until the chicken is cooked through, about 10-12 minutes.
- Add the steamed green beans and 1/4 cup fresh basil leaves.
- Stir in the remaining 1 cup of coconut milk.
- Simmer for 1 minute more, until heated through.
- Remove the lemongrass stalk before serving. Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
24g
Fat
63g
Carbs
12g
