Trouble With Toast

Recipe: Thai Curry Chicken with Sweet Potatoes and Green Beans | January 27, 2010

Every culture seems to have its own special version (or ten) of “chicken and rice.”  The Spaniards have arroz con pollo and paella, the Creoles have jambalaya, the Italians have risotto, and of course, the Chinese have fried rice.  And that’s really just the broad-brush beginning of the story – there are infinite varieties of chicken (or really any kind of protein) and rice, and I pretty much love ’em all.

This Thai curry was a great version of chicken and rice.  As with all coconut-based curries (in my opinion, anyway), there was a really nice balance of sweet and spicy.  I loved that the veggies each added a unique textural element to the dish – the sweet potatoes were soft and tender, and the green beans added crunch.  The lime juice and basil added at the end kept the whole thing really nice and fresh (I think without them, the meal would have felt a little to heavy and rich).  This recipe doesn’t take a whole lot of time, but the chicken comes out very tender and moist – making this a perfect one-pot weeknight meal.  Enjoy!  Oh, I served this with basmati rice, which was delightful, but it would also work with brown rice or really any other kind you have in the pantry.

  • 1 14-ounce can coconut milk
  • 1 cup chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons light brown sugar
  • 1 large sweet potato, peeled and cut into ¾ inch chunks
  • 1 pound boneless, skinless chicken breasts, cut crosswise into ¼ inch slices
  • 6 ounces green beans
  • 1 tablespoon lime juice
  • ¾ cup chopped fresh basil

Bring coconut milk, stock, fish sauce, curry paste, and sugar to boil in large saucepan over medium high heat.  Reduce heat to medium and simmer for about 5 minutes.

Add potatoes and simmer, covered, until nearly tender, about 8 minutes.  Add chicken and beans to pot and simmer, stirring occasionally, until chicken is cooked through and potatoes and beans are tender, about 5 minutes.  Stir in lime juice and basil.  Season with salt and pepper.

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