Thai Red Curry Chicken with Green Beans and Noodles: All in One Pot |Cooking With Amanda

Thai food. People either love it or hate it. I've never met anyone who is on the fence with Thai food. It's one way or the other.

In my opinion, I think it's the pungent flavors of curry that get people. I grew up eating Chinese food. The aromatic, flavorful, spicy dishes that Thai cuisine encompasses is a newer flavor profile that I was only introduced to in the past 10 years.

On Katie's Cucina I love to showcase recipes that I call home take-out. This Thai Red Curry: Chicken & Green Beans is a perfect example of a quick and easy one-pot, home take-out recipe! If your family has never had Thai food I think this is a great introduction recipe. It's not too spicy, and to be honest, if you want no spice, omit the crushed red pepper flakes. If you want a lot of heat, add additional red pepper flakes (but not to the entire dish - only to the individual servings).

Because I love curry and all things Thai food, I almost always have the ingredients on hand. If you're not familiar with fish sauce, red curry paste, or even coconut milk, these are all ingredients that can be found at your local grocery store in the ethnic food isle.

In Florida, a jar of red curry paste typically cost around $5. You will use the entire jar for this recipe (if it's the small 4oz one that I buy). This recipe might be a little more expensive than you're used to as far as at-home cooking, but to take a family of four out to a Thai restaurant would be triple the amount.

I challenge you to explore the world through your taste buds. Give my Thai Red Curry: Chicken & Green Beans recipe a try. And after you are done trying this dish, try this Slow Cooker Chicken Curry with Chickpeas. It's another simple quick meal packed full of flavor!

Thai Red Curry Chicken Recipe

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Ingredients

4 ounces bean thread noodles, dried
2 tablespoons vegetable oil
1/4 cup red curry paste
3 cups water
28 ounces unsweetened coconut milk
1/4 cup dark brown sugar
1/4 cup fish sauce
1/2 teaspoon red pepper flakes
3/4 pound green beans, halved crosswise on an angle
1 pound chicken breast, skinless, thinly sliced
1/4 cup basil leaves
salt

Directions

In a large pot, heat the oil over medium heat until shimmering. Then, add the red curry paste; stirring frequently (until slightly darkened) about 2 minutes.
Stir in 3 cups water, coconut milk, brown sugar, fish sauce, sprig of basil, and crushed red pepper. Bring to a simmer over medium-high heat. Then, add the noodles and green beans; let them simmer, stirring occasionally, until the green beans are al dente (about 5 minutes).
Add the chicken and basil sprig. Simmer for 5 minutes or until the chicken is just cooked through. Season with salt (if needed). Discard the basil sprig before serving. Serve the curry in bowls and sprinkle with sliced basil leaves.