5 years ago1,000+ Views
Ingredients 1 tablespoon vegetable oil 1 medium onion, quartered, thinly sliced 2 tablespoons green Thai curry paste (preferably Thai and True brand) 1 cup canned unsweetened coconut milk 1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks 3 cups trimmed green beans, cut in 2” pieces 1 large skinless, boneless chicken breast, cut in 1” pieces Kosher salt 20 basil leaves, preferably Thai (optional) INGREDIENT INFO Canned unsweetened coconut milk is sold at Indian, Latin, and Southeast Asian markets and many supermarkets. Preparation Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Fold chicken into mixture, cover, and cook until sweet potato is tender and chicken is just cooked through, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, if using, into the curry
8 Like
7 Share