Washington Post: Thai curry chicken and vegetable

Washington Post

Recipe Finder


Goran Kosanovic for The Washington Post


Nourish | Feb 18, 2016

This recipe showcases how quickly and easily you can turn everyday chicken and vegetables into a healthful, Asian-inspired dinner that pops with flavor and panache — thanks to sauce made with coconut milk, lime and Thai red curry paste, a jarred spice blend that immediately imparts a bold, mouthwatering, distinctly Thai taste.

Despite the red curry paste, the dish skews fairly mild for those who are used to bold flavors, so taste and adjust accordingly.

Tested size: 4 servings; makes about 6 cups

1 1/4 pounds boneless, skinless chicken breast, cut into 1/2-inch-thick strips
3/4 teaspoon kosher salt
2 tablespoons canola oil
1/2 cup thinly sliced shallots
12 ounces thin green beans (haricots verts), trimmed
1 medium red bell pepper, seeded, then cut into thin strips
1 1/2 cups no-salt-added chicken broth
1/2 cup canned unsweetened light/low-fat coconut milk
2 teaspoons Thai red curry paste, or more as needed
2 cups loosely packed baby spinach leaves, coarsely chopped
2 tablespoons fresh lime juice
1/4 cup packed fresh cilantro leaves



Season the chicken all over with 1/4 teaspoon of the salt.

Heat 1 tablespoon of the oil in a large skillet or saute pan over medium-high heat. Once the oil shimmers, add the chicken and cook for about 5 minutes, stirring occasionally, until it is just cooked through. Transfer to a mixing bowl.

Add the remaining tablespoon of oil to the pan, then add the shallots, green beans and red bell pepper strips; cook for about 3 minutes, stirring, so the vegetables are just crisp-tender. If the pan seems dry while cooking the vegetables, add a splash of the broth. Transfer the vegetables to the bowl with the chicken.

Add the broth, coconut milk, Thai red curry paste and the remaining 1/2 teaspoon of salt to the skillet, whisking to incorporate the paste and form a sauce. Once the mixture begins to boil, reduce the heat to medium; cook for about 4 minutes or until the sauce has reduced to about 1 1/2 cups. Taste the sauce; add more red curry paste 1/2 teaspoon at a time, if desired, stirring to incorporate with each addition.

Return the chicken, vegetables and any accumulated juices to the pan, stirring to coat; cook for 2 minutes or until warmed through, then stir in the spinach and lime juice. Cook for 30 seconds or just until the spinach has wilted.

Divide among individual bowls or plates. Garnish with fresh cilantro; serve hot.


Source: Washington Post