Thai Green Curry with Sweet Potato, Green Beans, and Chicken
Serves: 4
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Cook Time:
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This has a wonderful fresh flavor and goes together quickly. Substitute shrimp for the chicken if you'd like.
Yield: 4 ServingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | vegetable oil |
| 1 | medium onion, quartered, thinly sliced |
| 2 tablespoons | green thai curry paste |
| 1 cup | canned unsweetened coconut milk |
| 1 | large sweet potato, scrubbed, quartered, cut into 1/2” chunks |
| 3 cups | trimmed green beans, cut in 2” pieces |
| 1 | large skinless, boneless chicken breast, cut in 1” pieces |
| kosher salt | |
| 20 | basil leaves |
Directions:
Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Fold chicken into mixture, cover, and cook until sweet potato is tender and chicken is just cooked through, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, into the curry.
Source: bonappetit.com
