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