Green Chicken Curry

Name: Green Chicken Curry
Ingredients: 2 tablespoons canola oil; 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces; 1 bunch scallions, sliced; 1 medium sweet potato, cut into 1/2-inch cubes; 1 14-ounce can “lite” coconut milk; 2 tablespoons Thai green, red or yellow curry paste; 1 tablespoon fish sauce; 3 cups sliced bok choy; 1 1/2 cups halved green beans, fresh or frozen (thawed); 1/4 cup chopped fresh basil; 1 tablespoon lime juice

Green Chicken Curry was pinched from <a href="http://www.eatingwell.com/recipes/green_chicken_curry.html" target="_blank">www.eatingwell.com.</a>

"If you’re looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists—some brands contain shrimp and some don’t...."

INGREDIENTS

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2 tablespoons canola oil

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1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces

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1 bunch scallions, sliced

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1 medium sweet potato, cut into 1/2-inch cubes

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1 14-ounce can “lite” coconut milk

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2 tablespoons Thai green, red or yellow curry paste

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1 tablespoon fish sauce

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3 cups sliced bok choy

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1 1/2 cups halved green beans, fresh or frozen (thawed)

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1/4 cup chopped fresh basil

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1 tablespoon lime juice

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