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THAI YELLOW CHICKEN THIGH CURRY

THAI YELLOW CHICKEN THIGH CURRY

Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe.

 

MAKES 4 SERVING/ TOTAL TIME 30 MINUTES

INGREDIENTS

2 cups water

1 cup basmati or jasmine rice

2 tablespoons Thai yellow curry paste

2 tablespoons peanut oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

4 cups green beans, trimmed and halved (about 12 ounces)

1 medium yellow onion, cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inch pieces

1 (15 ounce) can unsweetened coconut milk

1 tablespoon fish sauce

¼ cup chopped fresh cilantro

¼ cup chopped, unsalted dry-roasted peanuts

1 lime, quartered

 

METHOD


STEP 1

Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.

STEP 2

Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.

STEP 3

Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.

Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.

 

Nutrition Value

644 Kcal,

35.1g fat,

17.5g saturated fat,

5g fiber,

27g protein,

54.1g carbs

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