GREEN CHICKEN CURRY

Green Chicken Curry image

Categories Sauce Chicken Low Sodium Simmer

Yield serves 4

Number Of Ingredients 11

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Ingredients

1 tablespoon vegetable oil, such as safflower
12 ounces green beans, trimmed and halved diagonally
1 onion, halved lengthwise and sliced crosswise 1/2 inch thick
Coarse salt and freshly ground pepper
2 tablespoons Thai green curry paste
4 cups cut-up roasted chicken (see page 166)
1 can (14 1/2 ounces) coconut milk
1/2 cup low-sodium store-bought chicken broth
1 cup packed torn fresh basil leaves
1 to 2 teaspoons fresh lime juice
Cooked rice, such as basmati or jasmine, for serving (optional)

Steps:

Heat oil in a large skillet over medium. Add green beans and onion; season with salt and pepper. Cook, tossing frequently, until onion begins to soften, 5 to 7 minutes.
Add curry paste; cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, and chicken broth; bring to a simmer.
Cook until vegetables are tender and sauce is slightly thickened, stirring occasionally, 5 to 8 minutes. Remove from heat. Add basil and lime juice. Season with salt, and stir to combine; serve over rice, if desired.

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