Green Curry Chicken with Green Beans and Sugar Snap Peas | Williams Sonoma
Green Curry Chicken with Green Beans and Sugar Snap Peas Born in Bangkok and raised in Seattle, acclaimed chef Max Borthwick, along with his mother, Toi,
Ingredients
- 2 lb. (1 kg) boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch (4-cm) pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar Thaifusions green curry sauce
- 1/2 lb. (250 g) green beans, trimmed
- 1/2 lb. (250 g) sugar snap peas, trimmed
- 1 jalapeño chile, thinly sliced
- Basil leaves for garnish
- Cilantro leaves for garnish
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