Green Curry Chicken with Jasmine Rice and Long Beans

Green Curry Chicken

with Jasmine Rice and Long Beans

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From the Test Kitchen

Green curry is a slightly sweet and spicy Thai dish that gets its distinct color from the green curry paste. The paste is typically made by grinding makrut lime peel, green chilies, shallot, garlic, galangal (a member of the ginger family), and spices like coriander and cumin together to form a flavorful mixture. This is different from curry powder, which is Indian in origin and a dry mix of spices like cumin, turmeric, coriander, and red pepper.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Green Curry Chicken with Jasmine Rice and Long Beans
Title
  • 2 Chicken Breasts
  • 1 Small Can Coconut Milk
  • 1 oz Green Curry Paste
  • 2 cloves Garlic
  • 1 stalk Lemongrass
  • 1 bunch Cilantro
  • 1 Lime
  • ½ cup Jasmine Rice
  • 1 bunch Chinese Long Beans
1
Peel and finely chop the garlic. Trim the bottom off the lemongrass until you reach the tender, pliable white core, then chop it finely. Next, trim the tops off the long beans and chop them into bite size pieces. Then, roughly chop the cilantro. Lastly, slice the chicken into thin strips. Set everything aside in small bowls.
2
Put 1 cup of water on to boil. Once boiling, add the rice, cover, and turn the heat down to low. Simmer the rice as you continue cooking.
3
Drizzle a little olive oil in a medium pan, and turn the heat to high. Add the chicken and cook until it begins to brown and is cooked through, seasoning with salt and pepper to taste.
4
Add the garlic and lemongrass to the chicken and cook for another minute. Next add the green curry paste, coconut milk, and long beans. By now the rice should be cooked. Remove the pot from the heat to rest with the lid on.
5
Cook the green curry mixture for another 6-7 minutes, adding water if it gets too thick. Plate the rice in a deep bowl and spoon the green curry on top. Garnish with some fresh lime juice and chopped cilantro. Enjoy!

Tips from Home Chefs

1
Peel and finely chop the garlic. Trim the bottom off the lemongrass until you reach the tender, pliable white core, then chop it finely. Next, trim the tops off the long beans and chop them into bite size pieces. Then, roughly chop the cilantro. Lastly, slice the chicken into thin strips. Set everything aside in small bowls.
2
Put 1 cup of water on to boil. Once boiling, add the rice, cover, and turn the heat down to low. Simmer the rice as you continue cooking.
3
Drizzle a little olive oil in a medium pan, and turn the heat to high. Add the chicken and cook until it begins to brown and is cooked through, seasoning with salt and pepper to taste.
4
Add the garlic and lemongrass to the chicken and cook for another minute. Next add the green curry paste, coconut milk, and long beans. By now the rice should be cooked. Remove the pot from the heat to rest with the lid on.
5
Cook the green curry mixture for another 6-7 minutes, adding water if it gets too thick. Plate the rice in a deep bowl and spoon the green curry on top. Garnish with some fresh lime juice and chopped cilantro. Enjoy!
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