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Ingredients

2 tablespoons expeller-pressed canola oil
2 tablespoons prepared green curry paste
1 (14-ounce) can light coconut milk, divided
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3/4 pound green beans, trimmed and cut into 1-inch pieces
8 ounces pad-thai or stir-fry rice noodles
2 tablespoons fish sauce
1 tablespoon sugar
1/2 cup fresh basil leaves
1 red chile pepper, thinly sliced (optional)

Description

Green Curry Paste And Coconut Milk Make A Flavorful Base For This Curry Featuring Chicken, Green Beans And Basil. This Recipe Was Inspired By <a Href="http://www.wholeplanetfoundation.org/"> Whole Planet Foundation</a> Microcredit C

Wholefoods