Thai Red Curry with Chicken & Green Beans by Rachael Ray

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Thai Red Curry with Chicken & Green Beans by Rachael Ray
This bean thread noodle delicately cooked in thai curry paste and fish sauce brings out the best of Asian flavors to your meal.
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Course Dinner, Lunch
Cuisine Thai
Prep Time 15 minutes
Cook Time 17 minutes
Servings
Course Dinner, Lunch
Cuisine Thai
Prep Time 15 minutes
Cook Time 17 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Instructions
  1. Place the KA•ME Bean Threads in a large bowl; cover with 1 inch of water. Let soak for 15 minutes. Drain well.
  2. Meanwhile, in a medium pot, heat the oil over medium heat until simmering. Add the curry paste and cook, stirring frequently, until slightly darkened, about 2 minutes.
  3. Stir in 3 cups water and the KA•ME Coconut Milk, brown sugar, KA•ME Fish Sauce and crushed red pepper. Bring to a simmer, over medium-high heat. Add the noodles and green beans and simmer, stirring occasionally, until the green beans are just tender, about 5 minutes.
  4. Add the chicken and basil sprig. Simmer until the chicken is just cooked through, about 3 minutes; season with salt. Discard the basil sprig. Divide the curry among bowls and sprinkle with chopped basil.
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