Are you dreaming of a dish that's salty, sweet, and full of antioxidants? Our Thai chicken curry checks every box:
1 lb boneless, skinless chicken breasts, sliced into 1⁄4"-thick piecesHeat the oil in a large saucepan or pot over medium heat.Add the curry paste, cook for a few minutes, then stir in the coconut milk and broth and bring to a simmer.Stir in the green beans and chicken and cook for about 5 minutes, until the vegetables are just tender and the chicken is cooked through.
Stir in the lime juice and fish sauce, if using. Serve over steamed brown rice, garnished with cilantro or basil, if you like.Available in Asian markets and the international sections of large grocers, red curry paste is a potent blend of chiles, herbs, and spices that can be used to ratchet up both the flavor and the nutritional profile of common dishes.