Green Chicken Curry

Green Chicken Curry
Photo by www.marthastewart.com

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon cornstarch
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 12 ounces (about 3 ½ cups) green beans, stem ends removed, halved crosswise
  • 1 medium onion (½ inch thick), halved and sliced
  • 1 to 2 tablespoons Thai green curry paste
  • + 5 more ingredients
    • 4 roasted chicken breasts (about 1 ½ pounds), skin and bones removed, meat cut into 1-inch pieces
    • 1 can (14.5 ounces) coconut milk
    • 1 cup torn fresh basil leaves
    • 2 tablespoons fresh lime juice (from 1 lime)
    • Coarse salt

1. Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside. 2. Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they be...

View full recipe at SpringPad

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