Thai Green Curry Chicken with Zucchini and Green Beans

Name: Thai Green Curry Chicken with Zucchini and Green Beans
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 1/2 yellow onion, thinly sliced; 1 serrano chile, sliced (remove seeds for a less spicy flavor); 2 tablespoons store-bought green curry paste; One 13 1/2-ounce can coconut milk, well shaken; 8 ounces green beans, trimmed and cut into 2-inch pieces; 1 medium zucchini, cut into thick matchsticks; 8 ounces boneless, skinless chicken breasts, thinly sliced; 2 tablespoons fish sauce; 1 tablespoon freshly squeezed lime juice; Chopped fresh basil leaves, for garnish; Steamed white rice, for serving; Lime wedges, for serving

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Avoid overcooking this curry—you want the green beans and zucchini to stay bright and beautiful. That said, any leftovers are delicious reheated the next day. Slideshow: More Curry Recipes

By

Kate Winslow

Published on July 29, 2015

Thai Green Curry Chicken with Zucchini and Green Beans — Photo: © Kate Winslow

Active Time:

25 mins

Total Time:

45 mins

Yield:

4

Ingredients

2 tablespoons vegetable oil
1/2 yellow onion, thinly sliced
1 serrano chile, sliced (remove seeds for a less spicy flavor)
2 tablespoons store-bought green curry paste
One 13 1/2-ounce can coconut milk, well shaken
8 ounces green beans, trimmed and cut into 2-inch pieces
1 medium zucchini, cut into thick matchsticks
8 ounces boneless, skinless chicken breasts, thinly sliced
2 tablespoons fish sauce
1 tablespoon freshly squeezed lime juice
Chopped fresh basil leaves, for garnish
Steamed white rice, for serving
Lime wedges, for serving

Directions

Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chile and cook for 1 minute. Add the curry paste and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely dissolved.
Add the rest of the coconut milk and bring to a simmer. Add the green beans and simmer, stirring occasionally, until they are bright green, 3 to 4 minutes.
Add the zucchini and chicken and simmer until the chicken is cooked through and the zucchini is crisp-tender, 5 to 8 minutes. Stir in the fish sauce and lime juice, then serve the chicken garnished with basil leaves, with rice and lime wedges on the side.