Spicy Red Curry Chicken

2/3 cup unsweetened light coconut milk
2 to 3 teaspoons Thai red curry paste
1 tablespoon Asian fish sauce
2 tablespoons EVOO, divided
1 1/2 pounds skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 pound green beans
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water

In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 1 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of oil to the skillet. Add the veggies and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with cilantro. Serve immediately with rice (not included in NI) and lime wedges.



Serving Size: 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MARFYCAN.