Chicken and Green Beans in Green Curry Sauce
Born in Bangkok and raised in Seattle, acclaimed chef Max Borthwick, along with his mother, Toi, co-owns Thaifusions, where they transform their family recipes for Thai curries and peanut sauces into handcrafted packaged products. Here, we use their green curry sauce, which combines coconut milk with fresh herbs and spices, for a quick yet impressive Thai dinner. If you don’t have cilantro on hand, basil or Thai basil would make an excellent substitution.
- 2 Tbs. vegetable oil
- 2 lb. (1 kg) boneless, skinless chicken breast or thighs, cut into 1-inch (2.5-cm) pieces
- 1 jar Thaifusions green curry sauce
- 1/2 lb. (250 g) green beans, trimmed and blanched until crisp-tender
- 1/2 cup (2 1/2 oz./75 g) green peas
- Coarsely chopped roasted cashews for garnish
- Fresh cilantro leaves for garnish
- Warm steamed rice for serving
- Lime wedges for serving
In a large fry pan over medium heat, warm the oil. Add the chicken to the pan and sear, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the curry sauce to the pan and reduce the heat to medium-low. Bring the sauce to a simmer, cover and cook for 20 minutes.
Uncover the pan, add the green beans and peas, and stir to combine. Cook, stirring occasionally, until the greens beans and peas are warmed through, 2 to 3 minutes.
Transfer to a serving dish and sprinkle with cashews and cilantro. Serve immediately with the steamed rice and lime wedges alongside. Serves 4.
Williams-Sonoma Test Kitchen