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  • 3 cups uncooked string beans, washed

and well-drained, cut into bite-sized


  • Cooking spray
  • 2 tsp. jalapeƱo pepper, seeded

and minced or 1 medium Thai chile,

seeded and minced*

  • 1 clove garlic, peeled and smashed
  • 1 cup light coconut milk, divided
  • 2 Tbsp. green curry paste**
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. fish sauce, (nam pla**)
  • 1 Tbsp. minced lemon grass**
  • 1 lb. uncooked boneless skinless

chicken breasts, cut into thin strips

  • 2 Tbsp. fresh minced basil
  • 2 cups cooked brown rice or cooked

jasmine rice


Steam green beans in a steamer basket on stove or in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.

Coat a large skillet with cooking spray and set over medium heat. Add jalapeno or chile and garlic; cook, stirring frequently, about 1 minute. Add 3/4 cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass; bring to a simmer.

Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Add string beans and basil (mixture may separate). Add remaining 1/4 cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more; remove garlic clove and serve over rice.

Yields about 1 cup of chicken-string

bean mixture and 1/2 cup of rice per


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