Thai Jungle Curry Chicken
A fiery, herbaceous Thai curry with tender chicken, long beans, and fresh basil in a coconut-free broth that tastes like the jungle itself. Ready in 35 minutes with minimal prep.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 lb chicken breast, boneless skinless
- 3 tbsp jungle curry paste
- 1 tbsp fish sauce
- 1.5 cups chicken stock
- 8 oz long beans or green beans
- ½ cup Thai basil or regular basil, chopped
- 2 whole fresh Thai chilies or jalapeños, sliced
- 3 whole garlic cloves, minced
- 2 tbsp olive oil
Instructions
- 1
Cut chicken into 1-inch cubes. Trim long beans and cut into 2-inch pieces.
- 2
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Add garlic and fresh chilies, cook until fragrant, ~45 seconds.
- 4
Stir in curry paste, coating the aromatics. Cook for 1 minute without browning.
- 5
Add chicken pieces, stirring to coat with curry paste, ~2 minutes.
- 6
Pour in stock. Bring to a simmer, then reduce heat to medium-low.
- 7
Simmer 12 minutes until chicken is cooked through and reaches 165°F.
- 8
Add long beans and fish sauce. Simmer 4 minutes until beans are tender-crisp.
- 9
Stir in basil just before serving. Taste and adjust seasoning if needed.
Tools you’ll need
- large skillet (12-inch) or wide saucepan
- cutting board and knife
- wooden spoon
- meat thermometer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
