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In a large skillet heat oil over medium-high heat.
In a medium
Bowl toss chicken with curry powder and jalapeno. Add to skillet;
Cook and stir for 2 minutes. Carefully add beans and 3/4 cup water.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
In a medium bowl stir together coconut milk, peanut
soy sauce. Add to the skillet. Return to boiling; reduce heat.
Simmer, uncovered, for 5 minutes more or until chicken is no
longer pink and beans are tender, stirring occasionally. Stir in
2 tablespoons of the cilantro. Serve chicken mixture over noodles
or rice and sprinkle with remaining cilantro.