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Green Chicken Curry Recipe

   
 

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     Green Chicken Curry

Category   Entrees - Maindishes
Sub Category   None
Servings   serves 4
Preptime   30 minutes

Ingredients
1 cup long grain white rice
1 tbsp cornstarch
1 can (14.5 ounces) reduced-sodium chicken broth
2 tbsp vegetable oil
3 1/2 cups green beans, stem ends removed, halved crosswise
1 medium onion (1.2 inch thick), halved and sliced
1 to 2 tbsp Thai green curry pace
4 roasted chicken breasts skin and bones removed, meat cut into 1-inch pieces
1 can (14.5 ounces) coconut milk
 
1 cup torn fresh basil leaves
2 tbsp fresh lime juice (from 1 lime)
Coarse salt

Instructions
Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
Add basil and lime juice. Season with salt, and stir to combine; serve over rice


Originally Submitted
4/4/2011





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