C is for Chicken Curry ...

I made this the other day:

It's Thai chicken curry, and it was delicious. It reminded me of warm, sunny days spent on the beach in Hawaii. For just a moment, it warded off the cold and snow that were outside. The fresh green beans, the lime juice and the coconut milk all whisked me away to the days of summer.

What I'm trying to say is, you should make this. It's fresh, flavorful, and yummy, and just the antidote for those mid-winter blues.

Thai Chicken Curry:
(From FoodMadeFast Weeknights, Williams & Sonoma Cookbook)

2 Limes
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
salt and pepper
peanut or canola oil, 3 tbsp.
1/4 lb green beans, trimmed and cut into 2 in. lengths
1 1/2 tbsp Thai red curry paste
1 cup unsweetened coconut paste
2/3 cup chicken broth
1 tbsp Asian fish sauce
6 green onions, including white and green parts, sliced
1/4 cup fresh basil, slivered
steamed white rice

*A few notes - a good fish sauce should be the color of Chinese tea. Anything darker than that and it won't be have very good flavor or quality.
*Only put in the 1/4 c. of lime juice called for. You'll probably get more juice than that from 2 limes, but if you put in all the juice from both it will be incredibly limey - I know from experience.
*Coconut milk separates in the can, so you'll need to stir it before measuring out the 1 cup.
*Sliver the basil with kitchen shears. It's a whole lot easier than using a knife.
*Finally, the green beans will still be crisp-tender at the end. If you like your green beans soft, you should parboil them before.

• Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside. Cut the chicken into thin strips and season with salt and pepper. In a large frying pan or wok over medium0high heat, warm the oil. Add the chicke and cook, turning occasionally, until golden, 4-5 minutes. Using a slotted spoon, transfer to a plate. Add the green beans and cook, stirring frequently, just until tender-crisp, 2-3 minutes. Transfer to the plate with the chicken.
  
  
• Stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth, and fish sauce. Bring to a simmer and stir, scraping up the browned bits on the pan bottom. Stir in the reserved lime zest and juice.
  

• Return the chicken and green beans to the pan and stir to combine with the sauce. Simmer until chicken is opaque throughout, 3-4 minutes. Stir in the green onions and basil. Spoon the rice into bowls, top with the curry, and serve.