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Thai Chicken Curry with Coconut Milk





Yields
Makes 2 or 3 servings

Get your favorite Thai restaurant dish at home. This easy Thai curry features chicken and green beans stir-fried with coconut milk.

 1/2 pound green beans, ends trimmed
 2 boneless, skinless chicken breast halves (10 to 12 oz. total)
 1 tablespoon salad oil
 1 to 1 1/2 tablespoons prepared Thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to 1/2 teaspoon cayenne)
 1 can (14 oz.) reduced-fat coconut milk
 1 teaspoon sugar
 1 can (8 oz.) sliced bamboo shoots, rinsed and drained
  Fish sauce or salt
Step 1
1

Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.

Step 2
2

Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories325
% Daily Value *
Total Fat 11g15%

Saturated Fat 5.6g28%
Cholesterol 55mg19%
Sodium 124mg6%
Total Carbohydrate 18g7%

Dietary Fiber 3g11%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.