Ingredients
2 dried red chiles (or 1 1/2 teaspoons crushed red pepper)
4 stalk lemongrass
6 clove garlic
1 1/2 c. light coconut milk
2 1/2 tbsp. Thai fish sauce
1 tbsp. sugar
1 1/2 tsp. salt
1 1/2 lb. Boneless Skinless Chicken Breast
1 1/2 lb. green beans
3 tbsp. olive oil
1 1/2 medium red onions
1 1/2 medium red bell peppers
2 tbsp. rice wine
1 c. chopped fresh basil leaves
Preparation
Step 1To make seasoning: With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.Step 2To make coconut sauce: In a medium bowl, combine all ingredients; set aside.Step 3To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.Step 4In a 3-quart casserole or a large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.Step 5Heat 1 1/2 tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.Step 6In the same pan over medium-low heat, warm remaining 1 1/2 tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.Step 7Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.Step 8Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.
