Thai Summer Bean Stew with Chicken

Name: Thai Summer Bean Stew with Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 Tbsps Asian fish sauce; 10 basil leaves, plus more for garnish; 2 Tbsps canola oil; 454 grams chicken cutlets, about 1/4 inch thick; 59 milliliters cilantro leaves, plus more for garnish; 4 servings Steamed jasmine rice, for serving; 2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds; 454 grams fresh fava beans, shelled; 237 milliliters light coconut milk; 1 Tbsp fresh lime juice, plus lime wedges for serving; 237 milliliters low-sodium chicken broth; 1 small onion, thinly sliced; 4 servings Salt and freshly ground pepper; 1 Tbsp sugar; 2 teaspoons Thai green curry paste; 454 grams mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths

The recipe Thai Summer Bean Stew with Chicken could satisfy your Asian craving in roughly 1 hour. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 585 calories, 41g of protein, and 16g of fat per serving. This recipe serves 4. A mixture of chicken broth, basil leaves, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 21/2 minutes per side.

Ingredients you will need

Salt And Pepper

Lime Juice

Whole Chicken

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Transfer the chicken to a carving board.

Ingredients you will need

Whole Chicken

In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.

Ingredients you will need

Fava Beans

Beans

Water

Pop

Equipment you will use

Sauce Pan

Bowl

In the same saucepan, whisk half of the coconut milk with the green curry paste.

Ingredients you will need

Green Curry Paste

Coconut Milk

Equipment you will use

Sauce Pan

Whisk

Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes.

Ingredients you will need

Chicken Broth

Coconut Milk

Fish Sauce

Sugar

Equipment you will use

Whisk

Transfer the sauce to a blender.

Ingredients you will need

Sauce

Equipment you will use

Blender

Add the 10 basil leaves and the 1/4 cup of cilantro and puree.

Ingredients you will need

Fresh Basil

Cilantro

In a large skillet, heat the remaining 1 tablespoon of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook over moderately high heat until lightly browned.

Ingredients you will need

Onion

Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently.

Ingredients you will need

Yellow Wax Beans

Green Beans

Corn

Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.

Ingredients you will need

Salt And Pepper

Stew

Fava Beans

Coconut

Beans

Broth

Equipment you will use

Frying Pan

Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves.

Ingredients you will need

Chicken Cutlet

Fresh Cilantro

Chicken Tenders

Basil

Stew

Equipment you will use

Bowl

Ladle

Serve with lime wedges and jasmine rice.

Ingredients you will need

Jasmine Rice

Lime Wedge

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 10

basil leaves, plus more for garnish 2Tbsps

canola oil 454grams

chicken cutlets, about 1/4 inch thick 59milliliters

cilantro leaves, plus more for garnish 4servings

Steamed jasmine rice, for serving 2

ears of corn, shucked and cut crosswise into 1/2-inch thick rounds 454grams

fresh fava beans, shelled 237milliliters

light coconut milk 1Tbsp

fresh lime juice, plus lime wedges for serving 237milliliters

low-sodium chicken broth 1small

onion, thinly sliced 4servings

Salt and freshly ground pepper 1Tbsp

sugar 2teaspoons

Thai green curry paste 454grams

mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.