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Ingredientes
- 1 lb green beans cut 4" pcs
- Â Â Nonstick cooking spray
- 3 Tbsp. oil
- 3 x garlic cloves chopped
- 2 Tbsp. prik khing or possibly other Thai curry paste see * Note
- 6 x to 8 kaffir lime leaves (optional), shredded
- Â Â finely if using
- 1 lb boneless chicken breasts cubed
- 3 Tbsp. fish sauce
- 1 Tbsp. sugar - (to 2 tbspns)
- 1/2 tsp freshly-grnd white pepper
- 1 x red bell pepper thinly sliced
Direcciones
- * Note: You can find Thai curry paste at Asian markets and in the Asian aisle of well-stocked supermarkets. Kaffir lime leaves can also be found at Asian markets. Use skinless chicken breast, if you prefer.
- Blanch green beans 30 seconds. Drain and reserve.
- Spray large skillet with nonstick cooking spray and heat over high heat 1 minute. Add in oil and cook garlic till lightly browned, about 20 seconds. Stir in curry paste and lime leaves, if using, and cook till leaves start to turn translucent/soft, 30 seconds.
- Add in chicken and saute/fry till chicken is just barely pink, about 2 to 3 min. Mix in green beans and cook 30 seconds. Add in fish sauce, sugar and pepper.
- Cook till chicken is cooked through and beans are coated with the curry sauce, about 3 min. Add in bell peppers and cook 30 seconds.
- Serve this with steamed rice and chilled white wine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 175 | 41% |
| Total Fat 19.64g | 25% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.37g | |
| Cholesterol 58mg | 19% |
| Sodium 1172mg | 49% |
| Potassium 800mg | 23% |
| Total Carbs 34.56g | 9% |
| Dietary Fiber 11.5g | 38% |
| Sugars 5.68g | 4% |
| Protein 28.31g | 45% |
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