Thai Red Curry Chicken and Green Beans

Approx. 225 Calories per serving. Recipe serves 2

This is a variation on the Thai dish, Pad Prik Khing. I used a regular Thai red curry paste instead of the traditional (I didn't have the right kind). You can adjust the amount of curry paste to your spice preference. This recipe gives just a mild to medium spice level. Poaching the chicken instead of stir frying allows the chicken to stay soft and absorb the curry, rather than just get coated by it (plus it prevents me from having to cut the raw chicken!!)

Ingredients

• 8 oz boneless, skinless chicken breasts
• 4 cups green beans (I used frozen but fresh can be used)
• 1/2 tsp. Thai red curry paste (I used Thai Kitchen), adjust to taste
• 1 cup water

Directions

1. Bring water to a simmer in a frying pan
2. Add chicken and cook until completely white
3. Cut cooked chicken into bite sized chunks
4. Add curry paste to chicken and remaining water. Mix well.
5. Add beans
6. Evaporate off any remaining water