THAI RED CURRY WITH CHICKEN AND GREEN BEANS

 

I can not praise this recipe enough.  It is similar to the Thai Red Beef Curry but I have  made some minor changes, and used chicken  in place of the beef,  green beans in place of the broccoli.  It is a reputation maker and a perfect dish for these cold winter nights.

THAI RED CURRY CHICKEN AND GREEN BEANS  serves 4

1 tbsp vegetable oil , canola or peanut

Around 1 1/2 to 2 pounds of skinned, deboned chicken thighs cut into small pieces sprinkled with a little salt

4 tbsp generous Thai red curry paste

2   14 ounce cans coconut milk (preferably organic)

the grated rind of a lemon

2 tbs Thai fish sauce, to taste.. maybe more

a two inch piece of fresh ginger, peeled and grated

a generous tbsp brown sugar or runny honey

10 oz. green beans, cut into 1 inch lengths

steamed basmati rice, to serve

Heat the oil in a large saucepan.  Add the chicken and cook for 2 – 3 minutes, just until it changes colour.  Add the curry paste and continue cooking for 1 – 2 minutes stirring occasionally to coat the meat.

Add the coconut milk, lemon, fish sauce, ginger, and sugar or honey.  Stir well, reduce the heat, and simmer gently for 15 minutes.  Taste and add  more fish sauce if necessary.  Continue simmering, uncovered, for about 15 minutes more.

Add the green beans, part cover, and simmer gently for about 10 minutes more until the beans are just tender.  Serve immediately with plenty of rice to soak up the gorgeous sauce.

THAI RED CURRY WITH CHICKEN AND GREEN BEANS
5.0 from 1 reviews
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I can not praise this recipe enough. It is similar to the Thai Red Beef Curry but I have made some minor changes, and used chicken in place of the beef, green beans in place of the broccoli. It is a reputation maker and a perfect dish for these cold winter nights.
Ingredients
  • 1 tbsp vegetable oil , canola or peanut
  • Around 1½ to 2 pounds of skinned, deboned chicken thighs cut into small pieces sprinkled with a little salt
  • 4 tbsp generous Thai red curry paste
  • 2 14 ounce cans coconut milk (preferably organic)
  • the grated rind of a lemon
  • 2 tbs Thai fish sauce, to taste.. maybe more
  • a two inch piece of fresh ginger, peeled and grated
  • a generous tbsp brown sugar or runny honey
  • 10 oz. green beans, cut into 1 inch lengths
  • steamed basmati rice, to serve
Instructions
  1. Heat the oil in a large saucepan. Add the chicken and cook for 2 - 3 minutes, just until it changes colour. Add the curry paste and continue cooking for 1 - 2 minutes stirring occasionally to coat the meat.
  2. Add the coconut milk, lemon, fish sauce, ginger, and sugar or honey. Stir well, reduce the heat, and simmer gently for 15 minutes. Taste and add more fish sauce if necessary. Continue simmering, uncovered, for about 15 minutes more.
  3. Add the green beans, part cover, and simmer gently for about 10 minutes more until the beans are just tender. Serve immediately with plenty of rice to soak up the gorgeous sauce.

 

 

 

 

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2 Responses to THAI RED CURRY WITH CHICKEN AND GREEN BEANS

  1. Andrew says:

    I can attest that this is delicious.

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