Green Chicken Curry

Name: Green Chicken Curry
Yield: serves 4
Ingredients: 1 tablespoon vegetable oil, such as safflower; 12 ounces green beans, trimmed and halved diagonally; 1 onion, halved lengthwise and sliced crosswise 1/2 inch thick; Coarse salt and freshly ground pepper; 2 tablespoons Thai green curry paste; 4 cups cut-up roasted chicken (see page 166); 1 can (14 1/2 ounces) coconut milk; 1/2 cup low-sodium store-bought chicken broth; 1 cup packed torn fresh basil leaves; 1 to 2 teaspoons fresh lime juice; Cooked rice, such as basmati or jasmine, for serving (optional)

December 22, 2011

Using only one of the Thyme-Roasted Chickens with Potatoes (page 166) will leave you with an extra cooked bird (about four cups shredded or cut-up meat) to incorporate into one of these recipes. Of course, you can also make either of these dishes (page 169) with store-bought rotisserie chicken.

Recipe information

Yield
serves 4

Ingredients

1 tablespoon vegetable oil, such as safflower

12 ounces green beans, trimmed and halved diagonally

1 onion, halved lengthwise and sliced crosswise 1/2 inch thick

Coarse salt and freshly ground pepper

2 tablespoons Thai green curry paste

4 cups cut-up roasted chicken (see page 166)

1 can (14 1/2 ounces) coconut milk

1/2 cup low-sodium store-bought chicken broth

1 cup packed torn fresh basil leaves

1 to 2 teaspoons fresh lime juice

Cooked rice, such as basmati or jasmine, for serving (optional)

Preparation

Step 1
Heat oil in a large skillet over medium. Add green beans and onion; season with salt and pepper. Cook, tossing frequently, until onion begins to soften, 5 to 7 minutes.
Step 2
Add curry paste; cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, and chicken broth; bring to a simmer.
Step 3
Cook until vegetables are tender and sauce is slightly thickened, stirring occasionally, 5 to 8 minutes. Remove from heat. Add basil and lime juice. Season with salt, and stir to combine; serve over rice, if desired.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsCurry Green Bean Bean and Legume Vegetable Chicken Poultry Coconut Milk Basil Herbs & Spices Main Dinner Dairy Free Nut Free Gluten Free Weeknight Meals Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes