Thai Green Chicken Skillet

A quick and aromatic skillet meal featuring tender chicken pieces and crisp green beans coated in a rich and subtly spicy green curry sauce, served with jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.87/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (sliced)
• 2 clove garlic (minced)
• 1 can green curry paste
• 1 can coconut milk
• 2 cup fresh green beans (trimmed)
• 1 red bell pepper (thinly sliced)
• 2 tablespoon soy sauce
• 2 cup jasmine rice (pre-cooked)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds chicken breast pieces and cook until lightly browned, about 3-4 minutes. Do not cook through.
2. Add 1 sliced yellow onion and cook until softened, about 3 minutes. Stir in 2 minced garlic cloves and cook for 1 minute more.
3. Stir in 1 can green curry paste and cook for 1 minute until fragrant. Pour in 1 can full-fat coconut milk and bring to a gentle simmer.
4. Add 2 cups fresh green beans and 1 thinly sliced red bell pepper. Cover and simmer for 5-7 minutes, or until chicken is cooked through and vegetables are tender-crisp.
5. Stir in 2 tablespoons soy sauce. While the curry simmers, heat 2 cups pre-cooked jasmine rice according to package directions.
6. Serve the Thai Green Chicken Skillet over jasmine rice, garnished with 1/4 cup fresh cilantro if desired.

Notes

Adjust green curry paste amount to your preferred spice level. Leftovers can be refrigerated for up to 3 days.

Nutrition (per serving)

• Calories: 440
• Protein: 32.5 g
• Carbohydrates: 38 g
• Fat: 18 g
• Fiber: 4.5 g
• Sodium: 680 mg
• Saturated Fat: 12 g
• Sugar: 5 g
• Cholesterol: 75 mg