Main Dish

Thai Chicken Curry

Premonition Cellars

3360 E Coffey Lande, Suite E
Santa Rosa, CA 95403

This is one of my favorite go-to recipes for Thai Tuesday, as I call it. Grab a bottle of my Chard-O-Miner, a blend of Chardonnay and Gewürztraminer, and pair it with this fresh and vibrant dish. You will look like a master when you bring these two together. Cheers!

  • 2 limes
  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds total
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons peanut or canola oil
  • 1/4 pound green beans , trimmed and cut into 2-inch lengths
  • 1 1/2 tablespoons Thai red curry paste
  • 1 cup unsweetened coconut milk
  • 2/3 cup chicken broth
  • 1 tablespoon Asian fish sauce
  • 6 green onions, white and light green portions, sliced
  • 1/4 cup slivered fresh basil, preferably Thai
  • Steamed white rice for serving
Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside. Cut the chicken into thin strips and season with salt and pepper. 

In a large fry pan or wok over medium-high heat, warm the oil. Add the chicken and cook, turning occasionally, until golden, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Add the green beans and cook, stirring frequently, just until crisp-tender, 2 to 3 minutes. Transfer to the plate with the chicken. 

Stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth and fish sauce. Bring to a simmer and stir, scraping up the browned bits from the pan bottom. Stir in the reserved lime zest and juice. 

Return the chicken and green beans to the pan and stir to combine with the sauce. Simmer until the chicken is opaque throughout, 3 to 4 minutes. Stir in the green onions and basil. Spoon the rice into bowls, top with the curry and serve immediately.