Red Curry Chicken with Snake Beans Long Beans
Savor the vibrant and aromatic flavors of Red Curry Chicken with Snake Beans (Long Beans), a comforting Thai-inspired dish that's as bold as it is easy to prepare. Tender chunks of chicken simmer in a luscious coconut milk base infused with the warmth of red curry paste, creating a rich and creamy sauce with just the right balance of heat and sweetness. Fresh snake beans add a delightful crunch, while kaffir lime leaves and basil lend citrusy and herbal notes that elevate this dish to restaurant-quality levels. Ready in just 40 minutes, this one-pan meal pairs beautifully with steamed jasmine rice, making it perfect for busy weeknights or a cozy dinner with friends. Bring authentic Thai flavors to your kitchen with this simple yet delicious recipe!
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Ingredients
- 500 grams chicken thighs (skinless, boneless)
- 200 grams snake beans (long beans), trimmed and cut into 2-inch pieces
- 400 milliliters coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 leaves kaffir lime leaves, thinly sliced
- 1 whole red chili (optional, for garnish)
- 10 leaves fresh basil leaves
- 4 cups jasmine rice, cooked (for serving)
Directions
Step 1
Prepare the chicken thighs by cutting them into bite-sized pieces and set aside.
Step 2
Wash and trim the snake beans, cutting them into 2-inch pieces.
Step 3
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 4
Add the red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Step 5
Pour in the coconut milk slowly, stirring to combine with the curry paste. Bring to a gentle simmer.
Step 6
Add the chicken pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.
Step 7
Stir in the snake beans and cook for an additional 5-6 minutes until the beans are tender but still crisp.
Step 8
Season the curry with fish sauce and brown sugar, adjusting to taste.
Step 9
Add the sliced kaffir lime leaves and stir well.
Step 10
Remove from heat and garnish with fresh basil leaves and optional red chili slices.
Step 11
Serve the red curry chicken hot over jasmine rice.
Nutrition Facts
| Serving size | (1611.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1877.5 |
| Total Fat 30.5g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2594.0mg | 0% |
| Total Carbohydrate 362.4g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 38.0g | |
| Protein 36.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.9mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1343.4mg | 0% |
Source of Calories