Ingredients
1lbchicken cutlets
salt and freshly ground pepper
2tbspcanola oil
1tbsplime juice,fresh
1lbfresh fava beans
1cuplight coconut milk
2tspthai green curry paste
1cuplow sodium chicken broth
2tbspAsian fish sauce
1tbspsugar
10basil leaves
¼cupcilantro leaves
1small onion
1lbgreen beans and yellow wax beans,mixed
2corn ears
jasmine rice,steamed
Preparation
Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice.
Grill the chicken over high heat for about 2½ minutes per side, until browned and cooked through. Transfer the chicken to a carving board.
In a medium saucepan of boiling water, cook the fava beans for about 2 minutes, just until bright green, then drain and rinse under cold water
Working over a bowl, pop the beans out of their skins with fingers.
In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, ½ cup of the chicken broth, the fish sauce and the sugar and bring to a boil.
Simmer over low heat for 5 minutes.
Transfer the sauce to a blender. Add the 10 basil leaves and the cilantro, then puree.
In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned
Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining ½ cup of broth
Cover the skillet and simmer the beans for about 3 minutes until tender. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.
Slice the chicken cutlets crosswise into ½-inch strips.
Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves.
Serve with lime wedges and jasmine rice, and enjoy!
