This Thai red curry chicken recipe includes a healthy dose of green beans. And is cooked in just one pot.
4 ounces bean thread noodles, dried
2 tablespoons vegetable oil
1/4 cup red curry paste
3 cups boiling water
28 ounces unsweetened coconut milk
1/4 cup dark brown sugar
1/4 cup fish sauce
1/2 teaspoon crushed red pepper
3/4 pound green beans, halved crosswise on an angle
1 pound chicken breast, skinless, thinly sliced
1/4 cup fresh basil leaves
In a large pot, heat the oil over medium heat until shimmering. Then, add the red curry paste; stirring frequently (until slightly darkened) about 2 minutes.
Stir in 3 cups water, coconut milk, brown sugar, fish sauce, sprig of basil, and crushed red pepper. Bring to a simmer over medium-high heat. Then, add the noodles and green beans; let them simmer, stirring occasionally, until the green beans are al dente (about 5 minutes).
Add the chicken and basil sprig. Simmer for 5 minutes or until the chicken is just cooked through. Season with salt (if needed). Discard the basil sprig before serving. Serve the curry in bowls and sprinkle with sliced basil leaves.