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Green Chicken Curry

Ready in 30 minutes

Serves 4 people

Recipe adapted from Martha Stewart by Melanie Boldt

Ingredients

1 cup long-grain white rice

1 tablespoon cornstarch

1 pack Pine View Farms Chicken Broth

2 tablespoons vegetable oil 1

2 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise

1 medium onion (1/2 inch thick), halved and sliced

1 to 2 tablespoons Thai green curry paste

2 packs Pine View Farms Chicken Breasts (about 1 1/2 pounds), cooked and cut into 1-inch pieces

1 can (14.5 ounces) coconut milk

1 cup torn fresh basil leaves

2 tablespoons fresh lime juice (from 1 lime) Coarse salt

Directions

  1. Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
  2. Pan fry chicken breasts on the stove until cooked.
  3.  Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
  4. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
  5. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

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