Ingredients
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
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
- Coconut milk - 1 can ((light is fine but I prefer the full-fat variety))
- Green or yellow curry paste - 2 Tbsp
- Vegetable broth - 1 1/2 cups
- Soy sauce, low-sodium - 2 Tbsp
- Brown sugar - 1 Tbsp
- Limes - 1 , wedges
- Basil (opt) - 2 sprigs , leaves
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
- Tofu - Chop into bite-sized cubes
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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 tofu with remainder of coconut milk, broth, soy 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 soy 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
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