Name: Throw-Back Curry
Yield: 4 servings
Ingredients: 2 Tblsp olive oil; 1 1/2 lbs chicken breast, cut into 1-inche pieces; salt and pepper; two handfuls of fresh green beans; 1 yellow, red or orange pepper, sliced into strips; For sauce:; 1 1/2 cup coconut milk; 1/2 cup chicken broth; 1 Tblsp. red curry paste; 2 kaffir lime leaves; 2-inch piece of ginger, diced; 2-inch section of lemongrass, chopped; 1/3 cup peanut butter; 2 Tblsp. brown sugar; 2 Tblsp. lime juice; handful of chopped fresh Cilantro; 2 garlic cloves, chopped; 3 Tblsp. Thai fish sauce

Servings: 4 persons

2 Tblsp olive oil
1 1/2 lbs chicken breast, cut into 1-inche pieces
salt and pepper
two handfuls of fresh green beans
1 yellow, red or orange pepper, sliced into strips
For sauce:
1 1/2 cup coconut milk
1/2 cup chicken broth
1 Tblsp. red curry paste
2 kaffir lime leaves
2-inch piece of ginger, diced
2-inch section of lemongrass, chopped
1/3 cup peanut butter
2 Tblsp. brown sugar
2 Tblsp. lime juice
handful of chopped fresh Cilantro
2 garlic cloves, chopped
3 Tblsp. Thai fish sauce

1
Heat a frying pan over medium-high heat. Plop in the 1 Tblsp. of red curry paste and two Tblsp. of olive oil stir until fragrant, about 3 minutes. Add cut up chicken, season with salt and pepper and stir around until cooked through (about 7 minutes). Add green beans and pepper strips and continue to cook for 5 minutes
2
Meanwhile, in a medium mixing bowl, whisk together all the sauce ingredients. Then pour the sauce into the frying pan over chicken and vegetables. Stir to combine. Turn heat up to high and bring to boil. Reduce heat and simmer until sauce thickens, about 8 minutes. Serve with coconut rice.

No nutritional information available.

No additional tips available.

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

Throw-Back Curry

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