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Chicken Red Curry with Green Beans

February 12, 2012
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Chicken Red Curry with Green Beans I think I will do Asian dishes this week. Chinese New Year just passed. We love going into Chinatown to eat all the yummy food, especially during New year. Even our favorite local Chinese restaurant had some amazing dishes this year.

This particular dish is a fusion of Chinese and Thai cuisines. I used the prepared red curry paste and added coconut milk. I used the delicious, long green beans I got from a local Asian market. Overall, the dish was a tad bit spicy for my daughter, but she ate it, while sipping lots of milk.

I served the dish with a lime coconut jasmine rice- it was absolutely delicious.

  • 3 tablespoons peanut oil
  • ½ cup shredded carrots
  • 3 cups long green beans, trimmed
  • ½ cup chicken stock
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, grated
  • 2 serrano chilies, scraped and chopped
  • 1 tablespoon red Thai curry paste
  • 2 to 3 kaffir lime leaves, sliced thin
  • 1 pound skinless, chicken thighs, sliced into ½ inch pieces
  • ½ cup coconut milk
  • 1 cup shitake mushrooms, sliced
  • 1 tablespoon fish sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with 1 tablespoon oil. Add the carrots and green beans and sauté for 2 minutes on very high heat. Take out in a platter and add two tablespoons oil and add the ginger, garlic and chilies. Saute for a minute on high heat and add the curry paste and kaffir leaves. Saute for a minute. Add the chicken and sauté on very high heat for 3 to 4 minutes or until the pieces are golden brown. Add the coconut milk, mushrooms and fish sauce. Add the green beans and carrots. Cook for 3 to 4 minutes on medium heat. Taste for seasonings and add cilantro to garnish.

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