I love anything with coconut milk, basil, and lime juice paired together. This dish is no exception. The heat of the green curry and the tender crunch of the green beans are great compliments to the dish.
Green Chicken Curry
adapted from Everyday Food
1 T cornstarch
1 can (14.5 oz) chicken broth
3-4 cups green beans
1 med onion, 1/2" slices
1 t Thai green curry paste
4 chicken breasts
1 can (14.5 oz)coconut milk
1 cup torn basil leaves
juice from 1/2 a lime
Mix cornstarch and 2 T chicken broth in a small bowl. Set aside.
Cut chicken into thin slices. Cook in oiled skillet until opaque. Set aside, leaving juices in skillet.
Add green beans and onion to skillet. Cook, tossing frequently, until they begin to soften, 5-7 min.
Add curry paste, scraping bottom of skillet, until paste is slightly darkened, 3-4 min.
Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth.
Simmer until vegetables are tender and sauce is slightly thickened, 5-8 min.
Add basil and lime juice. Season with salt.
Serve over rice.