Thai Curry Chicken
A simple chicken sauté with amazing flavor!
Servings: 4 servings (1½ cups per)
Ingredients
- 1¼ pounds boneless skinless chicken breast, sliced into 1/2-inch thick strips
- ¼ teaspoon salt
- 2 tablespoons canola or vegetable oil, divided
- ½ cup thinly sliced shallots
- 8 ounces thin green beans or haricot verts, trimmed
- 1 medium red bell pepper, seeded and sliced into thin strips
- 1 cup low-sodium chicken broth
- 1 cup canned light coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon Thai fish sauce
- 3 cups cooked brown rice (see Recipe Notes below)
- 2 cups baby spinach leaves, coarsely chopped
- 2 tablespoons freshly squeezed lime juice
- ¼ cup fresh cilantro leaves
Instructions
- Season the chicken with salt. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is just cooked through, about 5 minutes. Transfer the chicken to a large bowl.
- Add the remaining tablespoon of oil to the pan, then add the shallots, green beans and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 3 minutes. if the pan seems dry while cooking the vegetables, add a splash of the chicken broth. Transfer the vegetables to the bowl with the chicken.
- Add the chicken broth, coconut milk, curry paste and the fish sauce to the skillet and bring to a gentle boil, whisking until the curry paste is dissolved. Simmer over medium heat until the sauce is reduced to about 1¼ cups, about 6 minutes. If using pre-cooked packaged rice, follow the directions on the package for heating it up.
- Once the sauce is reduced, return the chicken and vegetables to the skillet and cook until warmed through, about 2 minutes. Stir in the spinach and lime juice and cook until the spinach is just wilted, 30 seconds. Serve in bowls over the rice, garnished with the cilantro.
Notes
- For the cooked rice, you can certainly make your own cooked brown rice. But you can also buy frozen cooked rice or on-the-shelf cooked rice.
- This dish will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving (1 1/2 cups) | Calories: 498kcal | Carbohydrates: 49g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 745mg | Potassium: 1069mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3430IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 3mg