Chicken and Green Bean Thai Curry
with farro
Ingredients
- Semi-pearled / husked farro - 1 cup ((make sure you get the <a href="http://amzn.to/13Fyzgn" target="blank">semi-pearled / pearled variety</a> or it will take 1 hour to cook. If you can't find farro, sub quinoa))
- Onions - 1, chopped
- Green beans - 1 lb, trimmed
- Skinless chicken thighs - 1 1/2 lbs, chopped
- Coconut milk - 1 can ((light is fine but I prefer the full-fat variety))
- Green or yellow curry paste - 2 Tbsp
- Chicken stock - 1 1/2 cups
- Fish sauce - 2 Tbsp
- Brown sugar - 1 Tbsp
- Limes - 1, wedges
- Basil (opt) - 2 sprigs, leaves
Nutrition Facts
Prep
- Farro - If you made this with last night's dinner, you're done! Otherwise, farro cooks like pasta. Bring 2 quarts (1.9 liters) of water to boil, salt, and then add dried farro. It'll take about 25 minutes to cook. Drain
- Onions / Green beans - Prep as directed
- Chicken - Chop into bite-sized pieces
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Make
- Heat a 3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
- Add chopped onions and simmer for another ~3 minutes. Next add chicken and cook for another ~3 minutes. Add in remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil
- Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes. Add in green beans in the last 5 minutes of cooking
- Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves, if using
- Ladle heaping spoonfuls over farro
Nutrition Facts
Reviews
Ratings
8 reviews
This was really tasty! We were hesitant with the amount of fish sauce for two people. We did have an issue with how the recipe reads making it confusing. Also, there was too much sauce.
0 HelpfulThis was a big hit, I sautéed the onion with 2 cloves of garlic and cooked the farro in chicken broth. I forgot to add the mushrooms so I will try that next time. This is a repeat meal - everyone loved it :)
0 HelpfulI would add mushrooms next time and maybe some other veggies too. Broccoli, cauliflower, peppers, etc.
0 HelpfulWe made this for dinner. I added mushrooms (a little after the onions) on a whim and thought they went a long way to make the dish heartier. And mushrooms are so good in curry sauce! I used full fat coconut milk (worth it) and only 1 cup of chicken stock per other people's ratings. It was really really good and easy. Next time would definitely put over brown rice instead of quinoa... the texture of the quinoa wasn't quite as complementary as rice would be (but still good).
0 HelpfulUsed sugar snap peas instead of green beans due to taste preference and it turned out great. Halved the chicken stock per the suggested comments and added a squirt of Sriracha for some spice. Yum!
0 HelpfulFlavors were all great, but I agree that the sauce was too water-y. I'll use less stock next time.
0 Helpful