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Chicken and Green Bean Thai Curry
with farro

Active: 15 min Total: 30 min
Curry sauces instantly add flavor and depth to any ingredient you put into it. For this meal, enjoy simple chicken thighs and green beans in a creamy coconut curry sauce. Healthy whole grain farro is the perfect chewy accompaniment for a curry sauce.
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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chicken and Green Bean Thai curry:
  • 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

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Prep

  1. 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
  2. Onions / Green beans - Prep as directed
  3. Chicken - Chop into bite-sized pieces

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Make

  1. 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
  2. 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
  3. 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
  4. 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
  5. Ladle heaping spoonfuls over farro

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