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