Green Curry Chicken with Green Beans and Sugar Snap Peas
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,
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Cooking tools:
- Dutch oven
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Wooden spoon
- Serving bowl
- Kitchen scale
- Colander
- Paper towel
Ingredients
- 2 lb. (1 kg) boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch (4-cm) pieces
- Kosher salt
- 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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