Green Curry Chicken with Rice Noodles

Serves 4
Time 20 min
Green Curry Chicken with Rice Noodles

Green curry paste and coconut milk make a flavorful base for this curry featuring chicken, green beans and basil. Inspired by Whole Planet Foundation® microcredit client recipes.

Special Diets:

Dairy FreeDairy Free

Ingredients

    2 tablespoonscanola oil
    2 tablespoonsprepared green curry paste
    1 can (14-ounce)light coconut milk, divided
    1 poundboneless, skinless chicken breast, cut into bite-sized pieces
    3/4 poundgreen beans, trimmed and cut into 1-inch pieces
    8 ouncespad thai or stir-fry rice noodles
    2 tablespoonsfish sauce
    1 tablespoonsugar
    1/2 cupfresh basil
    1red Chile pepper, thinly sliced (optional)

Exclusively for Prime members in select ZIP codes.

Method

Heat oil in a large high-sided skillet over medium-high heat until hot but not smoking.


Add curry paste and 1 1/4 cups coconut milk and whisk constantly until smooth.


Bring to a boil, stirring to prevent scorching.


Add chicken and green beans and return to a boil.


Cook about 8 minutes or until chicken is cooked through and green beans are tender, stirring frequently.


Meanwhile, prepare rice noodles according to package instructions.


Add remaining 1/2 cup coconut milk to skillet and return to a boil.


Stir in fish sauce, sugar and basil and remove from heat.


Serve over rice noodles, garnished with chiles, if you like.

Nutritional Info

Serving Size

Calories

500

Total Fat

17g

Saturated Fat

6g

Cholesterol

65mg

Sodium

900mg

Total Carbohydrate

60g

Dietary Fiber

3g

Total Sugars

6g

Protein

28g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.