Ingredients
2red chiles,or 1½ tsp crushed red pepper, dried
4lemongrass stalks
6garlic cloves
1½cupslight coconut milk
2½tbspThai fish sauce
1tbspsugar
1½tspsalt
1½lbschicken breast,boneless skinless
1½lbsgreen beans
3tbspolive oil
1½medium red onions
1½medium red bell peppers
2tbsprice wine
1cupfresh basil leaves,chopped
Preparation
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.
In a medium bowl, combine the pulsed paste, coconut milk, fish sauce, sugar, and salt, then set aside.
Place the chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.
In a 3-quart casserole or a large skillet with a lid, bring 2 cups of water to a boil. Add green beans and cook for about 4 minutes, until crisp-tender, then drain. Refresh under cold water; drain again.
Heat 1½ tablespoons of olive oil in the same pan over high heat until very hot. Add the chicken and stir-fry for about 3 minutes, until cooked through. Transfer chicken to a plate; drain excess fat.
In the same pan over medium-low heat, warm remaining 1½ tablespoons of oil. Add seasoning and cook, stirring, for 1½ to 2 minutes, until fragrant.
Increase the heat to medium. Add onions and stir-fry for 1 minute, then add bell peppers and rice wine. Stir-fry for 1 minute.
Cover and cook for 2 to 3 minutes, until the vegetables are tender. Increase heat to medium-high.
Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer for about 5 minutes, until the beans are tender.
Stir in basil and taste for seasoning; add more salt if necessary
Scoop chicken and vegetables into a bowl, serve with steamed rice, and enjoy!
