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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The addition of coconut milk and other wonderful herbs and spices is the Hallmark of this Thai cuisine dish.. Extra spices but well worth the effort. No doubt this is a challenging dish but a crowd pleaser. Ooohs and Aaahs. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 tablespoon soy sauce |
3 tablespoons canola oil |
1 small red onion, thinly sliced |
1/2 lb green beans |
2 tablespoons grated fresh ginger |
1 tablespoon minced fresh lemongrass |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons cumin |
1/2 teaspoon crushed red pepper flakes |
1 (14 ounce) can coconut milk |
3 tablespoons asian fish sauce (nam pia or nuoc nam) |
1 tablespoon sugar |
1 cup firmly packed fresh basil, coarsely chopped |
Directions:
1. Cut the chicken breasts in half lengthwise. Cut crosswise into thin slices. In a bowl, toss chicken with soy sauce and let stand 5 minutes.
2. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. Remove chicken to a bowl. Repeat with remaining chicken.
3. Add 1 tablespoon oil to skillet and reduce heat to medium-high. Add onion and cook, stirring, 2 minutes. Stir in bell pepper and green beans. Reduce heat to medium-low, cover and cook about 4 minutes, stirring occasionally. Add vegetables to chicken.
4. Add the remaining 1 tablespoon oil to the skillet. Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper. Cook, stirring constantly, for 1 minute.
5. Add the coconut milk, fish sauce, and sugar. Bring to a boil; simmer 1 minute. Stir in the chicken and vegetables; simmer for about 3 minutes. Remove skillet from the heat and stir in the basil.
6. Serve over jasmine or basmati rice with lime wedges.
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