Thai Green Chicken Curry

My craving for this dish is becoming a problem! I could possibly eat this dish for dinner every night. Thai Green Curry is fresh and light, but super satisfying. Spicy and sweet, and the green beans give it that perfect crunch. Yum!!

Ingredients

1 Tbsp. canola oil

2 cups of french green beans, trimmed

1 onion, halved and sliced

4 gloves of garlic, chopped

2 Tbsp. Thai green curry paste

4 cups of thinly sliced chicken breasts, cooked

1 can (14oz) coconut milk

1/2 cup chicken broth

1 cup of sliced fresh basil

juice from 2 limes

Salt and pepper

Cooked basmati rice

Directions

Cook your rice and set aside.

Heat your oil in a large non stick skillet on med high heat. Let your oil heat up, add your raw chicken that is thinly sliced. Add your chopped garlic and cook your chicken until it is a golden brown and cooked throughly. Remove your chicken and set aside. Add your sliced onion to the skillet cook until translucent, about 5 minutes. Add your green beans, season with salt and pepper. Cook another 5 minutes. Add your curry paste, cook the paste scraping the bottom of your skillet, until the paste darkens a little, about 3 to 4 minutes. Add the chicken back into the pan, along with the coconut milk, and chicken broth; bring to a boil.

Stir occasionally until the sauce starts to thicken. Cook for about 10 minutes. Remove the pan from the heat. Add the lime juice and fresh basil. Serve over cooked rice. Serves 4

Enjoy!