Thai Green Curry Chicken Breast with Green Beans & Brown Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Canned/Bottled Goods

  • Vegetable Stock 120 mL

  • Tinned Coconut Milk 120 mL

Produce

  • Yellow Onion 1

  • Fresh Lemongrass 1/2 stalk

  • Green Bell Pepper 1

  • Fresh Lime Leaves 2

  • Ginger Root 1/2 tsp

  • Fresh Green Beans 450 g

  • Fresh Persian Lime 1/2

  • Fresh Thyme 1/2 bunch

  • Garlic Clove 3 cloves

Spices

  • Salt 1 Tbsp

  • Black Pepper 3 pinches

Dry Goods

  • Long Grain Brown Rice 120 g

Pantry

  • Water 310 mL

  • Green Curry Paste 1 tsp

  • Olive Oil 2 1/2 Tbsp

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Salt
    • 310 mL Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2 cloves, smashed Garlic Clove
  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 120 g Long Grain Brown Rice
  3. Preheat

    Preheat the oven to 220C.

    Connect Oven
  4. 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 Tbsp Olive Oil
    • 1/2 Tbsp Salt
  5. 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 Tbsp Olive Oil
    • 1 clove, smashed Garlic Clove
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  6. Cook Green Beans

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

    • 1 pinch Black Pepper
    • 1 tsp Salt
    • 1 Tbsp Olive Oil
    • 450 g, trimmed Fresh Green Beans
  7. Make Curry Sauce Cont.

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

    • 1 tsp Green Curry Paste
    • 120 mL Tinned Coconut Milk
    • 120 mL Vegetable Stock
    • 2 Fresh Lime Leaves
    • 1/2, juiced Fresh Persian Lime
    • 1/2 stalk, split in 2 Fresh Lemongrass
    • 1/2 tsp, grated Ginger Root
  8. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

    • tsp, to taste Lime Juice
    • g, to taste Salt
    • g, to taste Black Pepper
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 21.0 g 26%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 12 g  
Cholesterol 170 mg 56%
Sodium 1910 mg 80%
Total Carbohydrate 40 g 14%
Fiber Total Dietary 6 g 21%
Sugars Total 6 g  
Excellent Source: Protein 58 g 117%
Good Source: Vitamin C 49 mg 50%
Calcium Ca 97 mg 8%
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By Innit Culinary Team