How To Make Thai Summer Bean Stew with Chicken
Creamy coconut-curry sauce, tender fava beans, and juicy chicken makes up this hearty Thai bean stew, that’s easily whipped up in just 30 minutes!
Serves:
Ingredients
- 1lbchicken cutlets
- salt and freshly ground pepper
- 2tbspcanola oil
- 1tbsplime juice,fresh
- 1lbfresh fava beans
- 1cuplight coconut milk
- 2tspthai green curry paste
- 1cuplow sodium chicken broth
- 2tbspAsian fish sauce
- 1tbspsugar
- 10basil leaves
- ¼cupcilantro leaves
- 1small onion
- 1lbgreen beans and yellow wax beans,mixed
- 2corn ears
- jasmine rice,steamed
Instructions
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Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice.
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Grill the chicken over high heat for about 2½ minutes per side, until browned and cooked through. Transfer the chicken to a carving board.
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In a medium saucepan of boiling water, cook the fava beans for about 2 minutes, just until bright green, then drain and rinse under cold water
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Working over a bowl, pop the beans out of their skins with fingers.
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In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, ½ cup of the chicken broth, the fish sauce and the sugar and bring to a boil.
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Simmer over low heat for 5 minutes.
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Transfer the sauce to a blender. Add the 10 basil leaves and the cilantro, then puree.
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In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned
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Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining ½ cup of broth
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Cover the skillet and simmer the beans for about 3 minutes until tender. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.
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Slice the chicken cutlets crosswise into ½-inch strips.
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Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves.
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Serve with lime wedges and jasmine rice, and enjoy!
Recipe Notes
Make Ahead: The bean stew can stand at room temperature for up to 2 hours; rewarm before serving
Nutrition
- Calories: 557.21kcal
- Fat: 23.97g
- Saturated Fat: 7.09g
- Trans Fat: 0.15g
- Monounsaturated Fat: 9.37g
- Polyunsaturated Fat: 5.17g
- Carbohydrates: 54.48g
- Fiber: 17.43g
- Sugar: 22.75g
- Protein: 40.70g
- Cholesterol: 72.82mg
- Sodium: 1555.01mg
- Calcium: 164.84mg
- Potassium: 1394.32mg
- Iron: 5.82mg
- Vitamin A: 106.30µg
- Vitamin C: 43.34mg
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