Green Curry Chicken with Green Beans
By America's Test KitchenPublished on October 27, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons fish sauce 2 teaspoons packed brown sugar 1 ½ pounds boneless, skinless chicken breasts, trimmed and cut crosswise into ¼-inch-thick slices6 tablespoons cornstarch 1 tablespoon vegetable oil 1 pound green beans, trimmed and cut into 2-inch lengths2 tablespoons green curry paste 1 tablespoon grated fresh ginger 1 (13.5-ounce) can coconut milk ¼ cup cilantro leaves
Before You Begin
Serve over rice with lime wedges.
Instructions
- Combine 2 tablespoons fish sauce, 2 tablespoons water, and 1 teaspoon sugar in large bowl. Add chicken, toss to coat, and let sit for 5 minutes. Drain chicken and pat dry with paper towels. Place cornstarch in shallow dish. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Dredge chicken in cornstarch, shake off any excess, and add to skillet. Cook until golden brown, about 6 minutes. Transfer to plate and set aside.
- Add green beans to now-empty skillet and cook over medium-high heat until bright green and blistered, about 5 minutes. Reduce heat to medium, add curry paste and ginger, and cook until fragrant, about 30 seconds. Stir in coconut milk, remaining 1 tablespoon fish sauce, and remaining 1 teaspoon sugar and bring to simmer. Cook until slightly thickened, about 2 minutes. Return chicken and any accumulated juices to skillet and cook until heated through, about 1 minute. Sprinkle with cilantro before serving.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons fish sauce
2 teaspoons packed brown sugar
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut crosswise into ¼-inch-thick slices
6 tablespoons cornstarch
1 tablespoon vegetable oil
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons green curry paste
1 tablespoon grated fresh ginger
1 (13.5-ounce) can coconut milk
¼ cup cilantro leaves
Ingredients
3 tablespoons fish sauce
2 teaspoons packed brown sugar
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut crosswise into ¼-inch-thick slices
6 tablespoons cornstarch
1 tablespoon vegetable oil
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons green curry paste
1 tablespoon grated fresh ginger
1 (13.5-ounce) can coconut milk
¼ cup cilantro leaves
Ingredients
3 tablespoons fish sauce
2 teaspoons packed brown sugar
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut crosswise into ¼-inch-thick slices
6 tablespoons cornstarch
1 tablespoon vegetable oil
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons green curry paste
1 tablespoon grated fresh ginger
1 (13.5-ounce) can coconut milk
¼ cup cilantro leaves
Why This Recipe Works
Tossing the chicken in cornstarch promotes a crisp, golden-brown crust.
Before You Begin
Serve over rice with lime wedges.
Instructions
- Combine 2 tablespoons fish sauce, 2 tablespoons water, and 1 teaspoon sugar in large bowl. Add chicken, toss to coat, and let sit for 5 minutes. Drain chicken and pat dry with paper towels. Place cornstarch in shallow dish. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Dredge chicken in cornstarch, shake off any excess, and add to skillet. Cook until golden brown, about 6 minutes. Transfer to plate and set aside.
- Add green beans to now-empty skillet and cook over medium-high heat until bright green and blistered, about 5 minutes. Reduce heat to medium, add curry paste and ginger, and cook until fragrant, about 30 seconds. Stir in coconut milk, remaining 1 tablespoon fish sauce, and remaining 1 teaspoon sugar and bring to simmer. Cook until slightly thickened, about 2 minutes. Return chicken and any accumulated juices to skillet and cook until heated through, about 1 minute. Sprinkle with cilantro before serving.
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