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

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Canned/Bottled Goods

  • Coconut Milk 1/2 cup

  • Vegetable Stock 1/2 cup

Produce

  • Fresh Lime Leaves 2

  • Fresh Ginger 1/2 tsp

  • Fresh Lemongrass 1/2 stalk

  • Fresh Thyme 1/2 bunch

  • Lime 1/2

  • Garlic Cloves 3

  • Yellow Onion 1

  • Green Bell Pepper 1

  • Fresh Green Beans 1 lb

Spices

  • Kosher Salt 1 Tbsp

  • Black Pepper 3 pinches

Dry Goods

  • Long Grain Brown Rice 2/3 cup

Pantry

  • Green Curry Paste 1 tsp

  • Water 1 1/3 cups

  • Olive Oil 2 1/2 Tbsp

Preparation

  1. Boil Water

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

    • 1/2 tsp Kosher Salt
    • 1 1/3 cups Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2, smashed Garlic Cloves
  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.

    • 2/3 cup Long Grain Brown Rice
  3. Preheat

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

    Connect Oven
  4. 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, 8oz breasts Boneless Skinless Chicken Breasts
    • 1 pinch Black Pepper
    • 1 Tbsp Olive Oil
    • 1/2 Tbsp Kosher Salt
  5. Make Curry

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

    • 1/2 Tbsp Olive Oil
    • 1, 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. Bake for 10 minutes.

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

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

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

    Discard lime leaves & lemongrass. Season to taste.

    • tsp, to taste Lime Juice
    • tsp, to taste Kosher Salt
    • tsp, 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 41 g 15%
Fiber Total Dietary 6 g 22%
Sugars Total 6 g  
Excellent Source: Protein 58 g 117%
Good Source: Vitamin C 50 mg 60%
Calcium Ca 99 mg 8%
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By Innit Culinary Team