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

Ingredients

4 Servings

Meat & Seafood

  • Chicken Breast 4

Spices

  • Kosher Salt 3 1/2 teaspoons

  • Black Pepper 3 pinches

Produce

  • Lime Leaf 2

  • Ginger 1/2 teaspoon

  • Lemongrass 1/2 stalk

  • Lime 1/2

  • Garlic 1 clove

  • Yellow Onion 1

  • Green Bell Pepper 1

  • Fingerling Potato 1 1/2 pounds

  • Green Beans 1 pound

Pantry

  • Green Curry Paste 1 teaspoon

  • Olive Oil 1/4 cup

Canned/Bottled Goods

  • Canned Coconut Milk 1/2 cup

  • Vegetable Stock 1/2 cup

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    Connect Oven
  2. Bake Chicken Breast

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

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

    • 4 Chicken Breast
    • 1 pinch Black Pepper
    • 1 tablespoon Olive Oil
    • 1/2 tablespoon Kosher Salt
  3. Bake Potatoes

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

    • 1 pinch Black Pepper
    • 1 1/2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 1/2 pounds, halved Fingerling Potato
  4. Make Curry

    Prepare ingredients. Saute 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
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  5. Cook Green Beans

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

    • 1 pinch Black Pepper
    • 1 teaspoon Kosher Salt
    • 1 tablespoon Olive Oil
    • 1 pound, trimmed Green Beans
  6. Make Curry Cont.

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

    • 1 teaspoon Green Curry Paste
    • 1/2 cup Canned Coconut Milk
    • 1/2 cup Vegetable Stock
    • 2 Lime Leaf
    • 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
    • teaspoon, to taste Kosher Salt
    • teaspoon, 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 44%
Unsaturated Fat 15 g  
Cholesterol 165 mg 55%
Sodium 2300 mg 100%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 7 g 26%
Sugars Total 7 g  
Excellent Source: Protein 58 g 115%
Excellent Source: Vitamin C 71 mg 80%
Calcium Ca 98 mg 8%
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By Innit Culinary Team