Thai Green Curry Chicken Breast with Green Beans & Fingerling Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Spices

  • Salt 3 1/2 teaspoons

  • Black Pepper 3 pinches

Produce

  • Yellow Onion 1

  • Lemongrass 1/2 stalk

  • Green Bell Pepper 1

  • Lime Leaves 2

  • Anya Potato 680 grams

  • Ginger 1/2 teaspoon

  • Green Beans 450 grams

  • Lime 1/2

  • Garlic Clove 1 clove

Pantry

  • Green Curry Paste 1 teaspoon

  • Olive Oil 59 milliliters

Canned/Bottled Goods

  • Vegetable Stock 120 milliliters

  • Tinned Coconut Milk 120 milliliters

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Cook Chicken Breast

    Season chicken. Cook for 22 - 28 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 4, 8oz breasts Boneless Skinless Chicken Breasts
    • 1 pinch Black Pepper
    • 1 tablespoon Olive Oil
    • 1/2 tablespoon Salt
  3. Cook Potatoes

    Season potatoes on prepared baking sheet. Cook for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 tablespoons Olive Oil
    • 1 teaspoon Salt
    • 680 grams, halved Anya Potato
  4. Make Curry Sauce

    Prepare ingredients. Sauté ingredients in olive oil over medium heat; cook, stirring occasionally, until onions are soft, about 6 minutes.

    • 1/2 tablespoon Olive Oil
    • 1 clove, smashed Garlic Clove
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  5. Cook Green Beans

    Drizzle green beans with olive oil. Season. Cook for 10 minutes.

    • 1 pinch Black Pepper
    • 1 teaspoon Salt
    • 1 tablespoon Olive Oil
    • 450 grams, trimmed Green Beans
  6. Make Curry Sauce Cont.

    Add remaining ingredients to peppers & onions. Bring to a simmer & cook until thickened, for about 10 minutes.

    • 1 teaspoon Green Curry Paste
    • 120 milliliters Tinned Coconut Milk
    • 120 milliliters Vegetable Stock
    • 2 Lime Leaves
    • 1/2, juiced Lime
    • 1/2 stalk, split in 2 Lemongrass
    • 1/2 teaspoon, grated Ginger
  7. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

    • teaspoon, to taste Lime Juice
    • gram, to taste Salt
    • gram, to taste Black Pepper
  8. Plate, Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 620 kcal  
Total Fat 24.0 g 31%
Total Saturated Fat 9.0 g 46%
Unsaturated Fat 15 g  
Cholesterol 170 mg 56%
Sodium 2200 mg 100%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 7 g 26%
Sugars Total 7 g  
Excellent Source: Protein 58 g 117%
Excellent Source: Vitamin C 71 mg 80%
Calcium Ca 98 mg 8%
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By Innit Culinary Team