Ingredients:
- 2 tablespoons vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 serrano chile, sliced (remove seeds fro less heat)
- 2 tablespoons store bought green curry paste
- One 13 1/2 ounce can coconut milk well shaken
- 8 oz green beans, trimmed and cut into 2 inch pieces
- 1 medium zucchini
- 1 tablespoon fresh lime juice
- 8 oz boneless chicken breast thinly sliced
- 2 tablespoon fish sauce
- Chopped fresh basil or celantro for garnish
- Steamed white rice and oime wedges for serving
Directions:
Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes.
Add the chili to cook for 1 minute
Add the curry past and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely disollved.
Add the rest of the coconut milk and bring to a simmer. Add the green beans and simmer, stirring occassionally, util they are bright green, 3 to 4 minutes.
Add the zucchini and chicken and simmer until the chicken is cooked through and the zucchini is crisp-tender, 5 to 8 minutes.
Stir in the fish sauce and lime juice, then server the chicken garnished with basil leaves, with rice and loime wedges on the side.