Green Chicken Curry

Name: Green Chicken Curry
Yield: serves 4
Ingredients: 1 tablespoon vegetable oil, such as safflower; 12 ounces green beans, trimmed and halved diagonally; 1 onion, halved lengthwise and sliced crosswise 1/2 inch thick; Coarse salt and freshly ground pepper; 2 tablespoons Thai green curry paste; 4 cups cut-up roasted chicken (see page 166); 1 can (14 1/2 ounces) coconut milk; 1/2 cup low-sodium store-bought chicken broth; 1 cup packed torn fresh basil leaves; 1 to 2 teaspoons fresh lime juice; Cooked rice, such as basmati or jasmine, for serving (optional)

December 22, 2011

Using only one of the Thyme-Roasted Chickens with Potatoes (page 166) will leave you with an extra cooked bird (about four cups shredded or cut-up meat) to incorporate into one of these recipes. Of course, you can also make either of these dishes (page 169) with store-bought rotisserie chicken.

Recipe notes

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