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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater1cupbasmati or jasmine rice2tablespoonsThai yellow curry paste2tablespoonspeanut oil1poundboneless, skinless chicken thighs, cut into 1-inch pieces4cupsgreen beans, trimmed and halved (about 12 ounces)1mediumyellow onion, cut into 1-inch pieces1mediumred bell pepper, cut into 1-inch pieces1(15 ounce) canunsweetened coconut milk1tablespoonfish sauce¼cupchopped fresh cilantro¼cupchopped, unsalted dry-roasted peanuts1lime, quartered
Cook Mode(Keep screen awake)
Ingredients
2cupswater
1cupbasmati or jasmine rice
2tablespoonsThai yellow curry paste
2tablespoonspeanut oil
1poundboneless, skinless chicken thighs, cut into 1-inch pieces
4cupsgreen beans, trimmed and halved (about 12 ounces)
1mediumyellow onion, cut into 1-inch pieces
1mediumred bell pepper, cut into 1-inch pieces
1(15 ounce) canunsweetened coconut milk
1tablespoonfish sauce
¼cupchopped fresh cilantro
¼cupchopped, unsalted dry-roasted peanuts
1lime, quartered
DirectionsBring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.
Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.
Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.
Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.
Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)644Calories35gFat54gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
