Thai Curry Chicken

Name: Thai Curry Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1¼ pounds boneless skinless chicken breast, (sliced into 1/2-inch thick strips); ¼ teaspoon salt; 2 tablespoons canola or vegetable oil, (divided); ½ cup thinly sliced shallots; 8 ounces thin green beans or haricot verts, (trimmed); 1 medium red bell pepper, (seeded and sliced into thin strips); 1 cup low-sodium chicken broth; 1 cup canned light coconut milk; 1 tablespoon Thai red curry paste; 1 tablespoon Thai fish sauce; 3 cups cooked brown rice ((see Recipe Notes below)); 2 cups baby spinach leaves, (coarsely chopped); 2 tablespoons freshly squeezed lime juice; ¼ cup fresh cilantro leaves

A simple chicken sauté with amazing flavor!

⏱️ 55 menit 🔪 Persiapan: 30 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

4 porsi

1¼ pounds boneless skinless chicken breast, (sliced into 1/2-inch thick strips)
¼ teaspoon salt
2 tablespoons canola or vegetable oil, (divided)
½ cup thinly sliced shallots
8 ounces thin green beans or haricot verts, (trimmed)
1 medium red bell pepper, (seeded and sliced into thin strips)
1 cup low-sodium chicken broth
1 cup canned light coconut milk
1 tablespoon Thai red curry paste
1 tablespoon Thai fish sauce
3 cups cooked brown rice ((see Recipe Notes below))
2 cups baby spinach leaves, (coarsely chopped)
2 tablespoons freshly squeezed lime juice
¼ cup fresh cilantro leaves

Langkah-langkah

Season the chicken with salt. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is just cooked through, about 5 minutes. Transfer the chicken to a large bowl.
Add the remaining tablespoon of oil to the pan, then add the shallots, green beans and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 3 minutes. if the pan seems dry while cooking the vegetables, add a splash of the chicken broth. Transfer the vegetables to the bowl with the chicken.
Add the chicken broth, coconut milk, curry paste and the fish sauce to the skillet and bring to a gentle boil, whisking until the curry paste is dissolved. Simmer over medium heat until the sauce is reduced to about 1¼ cups, about 6 minutes. If using pre-cooked packaged rice, follow the directions on the package for heating it up.
Once the sauce is reduced, return the chicken and vegetables to the skillet and cook until warmed through, about 2 minutes. Stir in the spinach and lime juice and cook until the spinach is just wilted, 30 seconds. Serve in bowls over the rice, garnished with the cilantro.