Green Curry Chicken with Green Beans and Sugar Snap Peas
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 combine chicken, green beans and sugar snap peas with their green curry sauce for a quick, fresh weeknight dinner that brings home the flavors of Thailand.
Ingredients:
- 2 lb. (1 kg) boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch (4-cm) pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar Thaifusions green curry sauce
- 1/2 lb. (250 g) green beans, trimmed
- 1/2 lb. (250 g) sugar snap peas, trimmed
- 1 jalapeño chile, thinly sliced
- Basil leaves for garnish
- Cilantro leaves for garnish
Directions:
Season the chicken with salt and pepper.
In a Dutch oven or large sauté pan over medium-high heat, warm the vegetable oil. Add the chicken and sear, stirring occasionally, until golden brown all over, about 5 minutes. Add the curry sauce and bring to a simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Stir in the green beans and sugar snap peas and cook until the vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
Divide among 4 serving bowls and top each serving with the jalapeño slices, basil and cilantro. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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