Most Thai curries use coconut milk, but this curry is an exception. Made in the style of a jungle curry, it uses herbs and spices alone to create a complex curry. Spicy and delicious, this dish originated in forested areas of Thailand, where coconuts are not common. Serve this dish over rice to cut the heat.
FOR THE CURRY PASTE
2 dried Thai red chiles
2 teaspoons coriander seeds
1 lemongrass stalk, outer layer removed, ends trimmed, tender green and white parts minced
1 shallot
4 garlic cloves
2-inch piece ginger, thinly sliced
½ cup coarsely chopped fresh cilantro leaves and stems
1 teaspoon low-sodium soy sauce
2 tablespoons lime juice
1 teaspoon canola oil
1 pound boneless, skinless chicken breast, thinly sliced
1 cup green beans, cut into 2-inch segments
1 cup water
Juice of 1 lime
1 teaspoon brown sugar
TO MAKE THE CURRY PASTE
1 In a small bowl, add the chiles and cover with hot water. Leave to soak for 10 minutes.
2 Meanwhile, in a small, dry skillet, toast the coriander seeds until fragrant, shaking the pan constantly to prevent burning. Transfer immediately to a food processor.
3 Drain the chiles and add them to the food processor, then add the lemongrass, shallot, garlic, ginger, cilantro, soy sauce, and lime juice. Grind into a fine paste, adding 1 or 2 tablespoons of water if needed. Use immediately, or transfer to an airtight container and store refrigerated for up to three days.
TO MAKE THE CURRY
1 In a large skillet or wok over medium-high heat, heat the oil. Add the curry paste, and cook, stirring constantly, for about 30 seconds, until fragrant. Add the chicken breast, and stir continuously until just browned.
2 Add the beans and 1 cup of water. Simmer for 5 minutes, until the chicken is cooked through and the vegetables are tender.
3 Season with the lime juice and brown sugar. Serve over rice or rice noodles.
Lower sodium tip: Cut the soy sauce from the curry paste to reduce sodium to 236mg.
Per Serving Calories: 149; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 60mg; Carbohydrates: 9g; Fiber: 2g; Protein: 25g; Phosphorus: 35mg; Potassium: 205mg; Sodium: 280mg