I love the show “Semi-Homemade” with Sandra Lee. She proves that you can use prepared ingredients to save you time, while still serving creative and delicious meals. In the spirit of Sandra Lee, I came up with this recipe. I love Thai food and Panang Curry is one of my favorites. This didn’t take much time at all – I think I had dinner on the table in less than 30 minutes! The combination of chicken with fresh green beans and basil was delicious. Serve over steamed jasmine rice…. You’re going to thank me!
1 jar Thai Kitchen Panang Curry
1 teaspoon garlic chili sauce
½ teaspoon chili flakes (optional, depending on your spicy tolerance)
½ teaspoon curry powder
10 boneless skinless chicken thighs, sliced into thin strips (You could substitute chicken breast if you prefer. You will cook the chicken for less time in that case.)
1 package of BirdsEye SteamFresh Whole Green Beans
1 white onion, sliced lengthwise into crescent shapes as they do in stir-fry
2 cloves garlic, finely chopped
Handful of fresh basil, chopped
1 tablespoon corn starch
2 tablespoons cold water
Salt & Pepper to taste
Add the garlic chili sauce, chili flakes and curry powder to the jar of Panang Curry. Replace lid, shake well, set aside.
Heat a large non-stick pan over medium heat; drizzle olive oil into it. Add onions and garlic; sauté for about 5 minutes.
While the onions and garlic are cooking, microwave the green beans according to package instructions – however cook one minute less than the instructions call for.
Add the chicken to the skillet and continue cooking with the onions and garlic for about 7 minutes.
Add the contents of the Panang Curry jar to the skillet, bring to a simmer. Combine the cornstarch with cold water. Add to the skillet. This will thicken the sauce.
Add the cooked green beans to the skillet. Stir to mix well. Add the basil at the very end. Toss all together. Serve over jasmine steamed rice, or long grain.