Thai Chicken Curry with Haricots Verts and Lime Rice
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 2boneless skinless chicken breasts
- 4 ouncescarrots
- 4 ouncesharicots verts
- 1/8 ouncebasil
- 1/8 ouncecilantro
- 1yellow onion
- 1 clovegarlic
- 1/8 ounceginger
- 2 tablespoonsgreen curry paste
- 1 cancoconut milk
- 1 tablespoonvegetarian Worcestershire
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium high-sided pan
- baking sheet
- Crustacean Shellfish
Preheat oven to 450ºF. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
While rice cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer chicken to a plate and set aside to rest, reserving pan, off heat, for Step 4.
While chicken cooks, rinse all produce. Thinly slice carrots crosswise on a diagonal. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Finely chop basil and cilantro leaves and stems. Halve lime; cut 1 half into wedges for serving. Peel onion, halve, and finely chop 1 half; thinly slice remainder. Mince garlic. Trim and discard skin of ginger and mince.
Roast vegetables and sauté onion
On a baking sheet, toss carrots, haricots verts, and sliced onion with ½ tablespoon canola oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until vegetables are tender, 10-12 minutes. Meanwhile, return pan from chicken to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add chopped onion; sauté, stirring, until softening, about 3 minutes.
Finish curry and shred chicken
To pan with onion, still over medium-high heat, add curry paste (it's mildly spicy—you could use less, but it's what really flavors the dish!), garlic, and ginger. Cook, stirring, until fragrant, 1 minute. Open coconut milk and add to pan, along with Worcestershire, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to medium high and simmer until reduced by a third, 5-7 minutes. Meanwhile, shred rested chicken using 2 forks or roughly chop.
Plate chicken curry
Once curry is reduced, remove pan from heat. Stir in basil, cilantro, and shredded chicken to combine; taste and add salt as desired. Squeeze juice of ½ lime over rice; stir to combine, then divide lime rice between shallow serving bowls. Spoon over Thai chicken curry; top with roasted vegetables. Serve with lime wedges for squeezing over. Enjoy!