Thai Summer Bean Stew with Chicken Recipe

Name: Thai Summer Bean Stew with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken cutlets, about 1/4 inch thick; Salt and freshly ground pepper; 2 tablespoons canola oil; 1 tablespoon fresh lime juice, plus lime wedges for serving; 1 pound fresh fava beans, shelled; 1 cup light coconut milk; 2 teaspoons Thai green curry paste; 1 cup low-sodium chicken broth; 2 tablespoons Asian fish sauce; 1 tablespoon sugar; 10 basil leaves, plus more for garnish; 1/4 cup cilantro leaves, plus more for garnish; 1 small onion, thinly sliced; 1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths; 2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds; Steamed jasmine rice, for serving

Servings: persons

1 pound chicken cutlets, about 1/4 inch thick
Salt and freshly ground pepper
2 tablespoons canola oil
1 tablespoon fresh lime juice, plus lime wedges for serving
1 pound fresh fava beans, shelled
1 cup light coconut milk
2 teaspoons Thai green curry paste
1 cup low-sodium chicken broth
2 tablespoons Asian fish sauce
1 tablespoon sugar
10 basil leaves, plus more for garnish
1/4 cup cilantro leaves, plus more for garnish
1 small onion, thinly sliced
1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
Steamed jasmine rice, for serving

1
Light a grill.
2
Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice.
3
Grill the chicken over high heat until browned and cooked through, about 21/2 minutes per side.
4
Transfer the chicken to a carving board.
5
In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water.
6
Working over a bowl, pop the beans out of their skins with your fingers.
7
In the same saucepan, whisk half of the coconut milk with the green curry paste.
8
Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil.
9
Simmer over low heat for 5 minutes.
10
Transfer the sauce to a blender.
11
Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
12
In a large skillet, heat the remaining 1 tablespoon of oil.
13
Add the onion and cook over moderately high heat until lightly browned.
14
Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently.
15
Add the remaining 1/2 cup of broth.
16
Cover the skillet and simmer the beans until tender, about 3 minutes.
17
Stir in the coconut-curry sauce and the fava beans and simmer until just heated through.
18
Season the stew with salt and pepper.
19
Slice the chicken cutlets crosswise into 1/2-inch strips.
20
Ladle the stew into shallow bowls.
21
Top with the chicken strips and garnish with basil and cilantro leaves.
22
Serve with lime wedges and jasmine rice.

688

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound chicken cutlets, about 1/4 inch thick, Salt and freshly ground pepper, 2 tablespoons canola oil, 1 tablespoon fresh lime juice, plus lime wedges for serving, and more.

Yes, Thai Summer Bean Stew with Chicken falls under the Soups & Stews 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!

Thai Summer Bean Stew with Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions