Thai Summer Bean Stew with Chicken
This is a quintessential summer dish, with coins of corn, tender beans and chicken in a tangy basil-and-cilantro-laced coconut-curry sauce. Replacing full-fat coconut milk with a combination of light coconut milk and low-sodium broth makes the recipe less rich without sacrificing flavor. Use at least three types of beans; start with string beans, wax beans and favas and add flat Romano beans, haricots verts, cranberry beans or limas. If you don't have the time or the patience for shelling and peeling fresh fava beans, frozen shelled edamame make a perfect substitute. More Thai Recipes
Recipe Summary test
The bean stew can stand at room temperature for up to 2 hours; rewarm before serving.
One Serving 399 Calories, 15 gm Total Fat, 4 gm Saturated Fat, 34 gm Carbohydrates, 8 gm Fiber.
This lightly spicy curry stew needs a white wine with a touch of sweetness to offset its moderate heat, like a Gewürztraminer from California's Monterey County.