Ingredients
4 ServingsMeat & Seafood
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Boneless Skinless Chicken Breasts 4
Canned/Bottled Goods
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Vegetable Stock 120 ml
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Green Curry Paste 1 tsp
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Tinned Coconut Milk 120 ml
Produce
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Fresh Green Beans 450 g
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Green Bell Pepper 1
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Fresh Lime Leaves 2
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Ginger Root 1/2 tsp
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Yellow Onion 1
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Lime 1/2
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Fresh Lemongrass 1/2 stalk
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Garlic Cloves 3
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Fresh Thyme 1/2 bunch
Spices
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Salt 2 tsp
Dry Goods
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Long Grain Brown Rice 120 g
Pantry
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Olive Oil 2 1/2 Tbsp
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Black Pepper 3 pinches
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Water 310 ml
Preparation
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Boil Water
Combine all ingredients in a large pot and bring to boil.
- 1/2 tsp Salt
- 310 ml Water
- 1 pinch Black Pepper
- 1/2 bunch Fresh Thyme
- 2 , smashed Garlic Cloves
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Cover & Simmer Rice
Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.
- 120 g Long Grain Brown Rice
-
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Cook Chicken Breast
Season chicken. Cook for 22 - 28 minutes, let rest for 5 minutes.
TIP: Why rest? Because proteins continue to cook once removed from the oven!
- 4 , 8oz breasts Boneless Skinless Chicken Breasts
- 1 pinch Black Pepper
- 1 Tbsp Olive Oil
- 1 tsp Salt
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Make Curry Sauce
Prepare ingredients. Sauté ingredients in olive oil over medium heat; cook, stirring occasionally, until onions are soft, about 6 minutes.
- 1/2 Tbsp Olive Oil
- 1 , smashed Garlic Clove
- 1 , finely diced Yellow Onion
- 1 , finely diced Green Bell Pepper
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Cook Green Beans
Drizzle green beans with olive oil. Season. Cook for 10 minutes.
- 1 pinch Black Pepper
- 1/2 tsp Salt
- 1 Tbsp Olive Oil
- 450 g , trimmed Fresh Green Beans
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Make Curry Sauce Cont.
Add remaining ingredients to peppers & onions. Bring to a simmer & cook until thickened, for about 10 minutes.
- 1 tsp Green Curry Paste
- 120 ml Tinned Coconut Milk
- 120 ml Vegetable Stock
- 2 Fresh Lime Leaves
- 1/2 , juiced Lime
- 1/2 stalk , split in 2 Fresh Lemongrass
- 1/2 tsp , grated Ginger Root
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Season & Taste Curry
Discard lime leaves & lemongrass. Season to taste.
- to taste Lime Juice
- to taste Salt
- to taste Black Pepper
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Serve & Enjoy!
Pair with good music.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 600 kcal | |
Total Fat | 21 g | 26% |
Total Saturated Fat | 9 g | 43% |
Unsaturated Fat | 12 g | |
Cholesterol | 170 mg | 56% |
Sodium | 1330 mg | 60% |
Total Carbohydrate | 40 g | 14% |
Fiber Total Dietary | 6 g | 21% |
Sugars Total | 6 g | |
Protein | 58 g | 117% |
Vitamin C | 49 mg | 50% |
Calcium Ca | 97 mg | 8% |
By Innit Culinary Team