"A supereasy, skinny, and healthy dinner,” say Julian Metcalfe and Blanche Vaughan in Itsu: The Cookbook. “Serve with white or brown rice for a more substantial meal.”
Thai Green Curry with Chicken and Green Beans
from Julian Metcalfe‘s and Blanche Vaughan’s Itsu: The Cookbook, published by Mitchell Beazley.
1 tablespoon light oil
14 ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons Thai green curry paste
2 shallots, finely sliced
1 teaspoon soy sauce
1 teaspoon Thai fish sauce
1 cup coconut milk
2 cups trimmed green beans
1 tablespoons mixed chopped cilantro and basil, to serve
Place the oil in a saucepan over high heat. When hot, briefly cook the chicken pieces until they start to brown. Add the curry paste and stir to coat the chicken. Cook for another minute or so, then add the shallots, soy sauce, and fish sauce. Pour in the coconut milk and stir well. Bring to a boil, then simmer for 10 minutes.
Add the green beans and a splash of water, if the sauce is looking a little reduced. Cover and cook for another 5 minutes, until the beans soften.
Spoon into a serving dish and sprinkle with the herbs to serve.