Thai Chicken and String Beans |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Weight Watchers recipe that I found on-line. This is very easy to make and delicious. Has some heat but really good. Ingredients:
3 cups uncooked string beans, washed and well-drained, cut into bite-sized pieces |
2 teaspoons jalapeno peppers, seeded and minced |
1 medium garlic clove, peeled and smashed |
1 cup coconut, milk. divided |
2 tablespoons green curry paste |
1 tablespoon packed brown sugar |
1 tablespoon fish sauce |
1 tablespoon lemongrass, minced |
1 lb boneless skinless chicken breast, cut into thin strips |
2 tablespoons basil, fresh minced |
2 cups cooked brown rice or 2 cups cooked jasmine rice, kept hot |
Directions:
1. Stream green beans in a steamer basket on stove in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.
2. Coat a large skillet with cooking spray and set over medium heat. Add jalapeno and garlic; cook, stirring frequently, about 1 minute. Add 3/4 cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass, bring to a simmer.
3. Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Add string beans and basil (mixture may separate). Add remaining 1/4 cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more; remove garlic clove and serve over rice.
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