Red Curry Chicken With Snake Beans (Long Beans)

Name: Red Curry Chicken With Snake Beans (Long Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon red curry paste; 2 cups low sodium chicken broth (divided into 1 cup portions); 1 chicken breast, boneless skinless and sliced; 1 cup long beans, cut into 1/2 inch slices (or regular green beans); 2 strands green peppercorns (optional, or can substitute with 1- 2 thai peppers); 6 kaffir lime leaves, torn into small pieces; 3 small shallots, thinly sliced; 1 tablespoon palm sugar (or brown sugar); 1 1/2 teaspoons fish sauce; 10 Thai basil

Servings: persons

1 tablespoon vegetable oil
1 tablespoon red curry paste
2 cups low sodium chicken broth (divided into 1 cup portions)
1 chicken breast, boneless skinless and sliced
1 cup long beans, cut into 1/2 inch slices (or regular green beans)
2 strands green peppercorns (optional, or can substitute with 1- 2 thai peppers)
6 kaffir lime leaves, torn into small pieces
3 small shallots, thinly sliced
1 tablespoon palm sugar (or brown sugar)
1 1/2 teaspoons fish sauce
10 Thai basil

1
Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
2
Add chicken and stir fry until just cooked through, about 4 minutes.
3
Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, 1/4 cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
4
Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon red curry paste, 2 cups low sodium chicken broth (divided into 1 cup portions), 1 chicken breast, boneless skinless and sliced, and more.

Yes, Red Curry Chicken With Snake Beans (Long Beans) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!