This stir fry comes together super quick, and if you had all the ingredients prepped prior to cooking, you could have dinner on the table in about 15 minutes!
The coconut oil adds great flavor, but if your missing that from your pantry use a neutral oil, like canola or veggie. Or butter would make it creamy and rich, but still curry flavor forward.
Serve with rice or a warm piece of naan.
Prep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
1 Pkg chicken breast, sliced into small pieces, about 1”Equal to about 4 cups
1 Pkg green beans, sliced in halfAbout 12 oz
3 tbsp Red curry paste (Thai kitchen is a great brand)
2 cups Fresh basil leaves, torn or leaves left wholeMint or cilantro can be substituted
¼ cup Coconut oil or butterCanola oil or veggie oil can be substituted
1 Lime, squeezed over curry before serving
Salt and pepper
DIRECTIONS
1In a large skillet heat coconut oil over med-high heat.
Add chicken pieces and allow meat to sear by not moving pieces frequently.
Once the meat has slightly browned, add curry paste and green beans.
Sauté together.
The chicken tends to cook out enough liquid, but if the curry seems to dry add a little water.
2Cook about 10-15 minutes total, until chicken is done and beans are crisp tender.
3Turn off heat, add basil and a sprinkle of salt and pepper to taste.
Squeeze lime over stir fry right before serving.
Ingredients
1 Pkg chicken breast, sliced into small pieces, about 1”Equal to about 4 cups
1 Pkg green beans, sliced in halfAbout 12 oz
3 tbsp Red curry paste (Thai kitchen is a great brand)
2 cups Fresh basil leaves, torn or leaves left wholeMint or cilantro can be substituted
¼ cup Coconut oil or butterCanola oil or veggie oil can be substituted
1 Lime, squeezed over curry before serving
Salt and pepper
Directions
1In a large skillet heat coconut oil over med-high heat.
Add chicken pieces and allow meat to sear by not moving pieces frequently.
Once the meat has slightly browned, add curry paste and green beans.
Sauté together.
The chicken tends to cook out enough liquid, but if the curry seems to dry add a little water.
2Cook about 10-15 minutes total, until chicken is done and beans are crisp tender.
3Turn off heat, add basil and a sprinkle of salt and pepper to taste.
Squeeze lime over stir fry right before serving.
Quick Chicken Curry + Green Beans Stir-Fry
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