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Thai Red Curry with Chicken and Green Beans

Thai Red Curry with Chicken and Green Beans

by 17 people

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Makes: 4 to 6 servings

Prep: 15 mins

Cook: 15 mins

  • 4 ounces dried bean thread noodles
  • 2 tablespoons vegetable oil
  • 1/4 cup thai red curry paste
  • 2 14 ounce cans  unsweetened coconut milk, shaken
  • 1/4 cup (packed) 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 skinless, boneless chicken breast, thinly sliced crosswise
  • 1 large sprig basil (preferably thai), plus 1/4 cup thinly sliced leaves for sprinkling
  • Salt
  1. Place the noodles in a large bowl; cover with 1 inch of water. Let soak for 15 minutes. Drain well.
  2. Meanwhile, in a medium pot, heat the oil over medium heat until shimmering. Add the curry paste and cook, stirring frequently, until slightly darkened, about 2 minutes.
  3. Stir in 3 cups water and the coconut milk, brown sugar, fish sauce and crushed red pepper. Bring to a simmer over medium-high heat. Add the noodles and green beans and simmer, stirring occasionally, until the green beans are just tender, about 5 minutes.
  4. Add the chicken and basil sprig. Simmer until the chicken is just cooked through, about 2 minutes; season with salt. Discard the basil sprig. Divide the curry among bowls and sprinkle with the sliced basil.