- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Avoid overcooking this curry—you want the green beans and zucchini to stay bright and beautiful. That said, any leftovers are delicious reheated the next day.
Ingredient:
- 2 tablespoons vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 serrano chile, sliced (remove seeds for a less spicy flavor)
- 2 tablespoons store-bought green curry paste
- One 13 1/2-ounce can coconut milk, well shaken
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 medium zucchini, cut into thick matchsticks
- 8 ounces boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon freshly squeezed lime juice
- Chopped fresh basil leaves, for garnish
- Steamed white rice, for serving
- Lime wedges, for serving
