Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 red bell pepper seeds and ribs removed, cut into short strips
- 8 ounces green beans cut diagonally into bite-sized pieces
- 1 1/2 cups chicken broth
- 14 ounces light coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon Thai fish sauce
- 2 tablespoons green curry paste more or less to taste
- 1 cup white rice
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
Instructions
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Heat olive oil in a dutch oven or large skillet over medium-high heat. Sauté bell pepper and green beans for about 5 minutes.
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Pour in chicken broth, coconut milk, brown sugar, fish sauce, and curry paste. Stir well until blended, and bring to a low boil. Stir in uncooked rice and chicken, and return to a simmer. Reduce heat to medium low. Cover, and cook for 20 minutes, stirring after 10 minutes.
Notes
Do not turn the heat too low during simmering, or your rice will take longer to cook.
If your rice is not tender in the final step, replace cover and continue simmering, checking every five minutes until done.
- Prep Time: 5
- Cook Time: 30