Pasta with chicken, green beans and peanuts

Votes: 6

Time: 35 min.
Complexity: easily
Servings: 4 - 6

This Thai-inspired pasta will captivate everyone with its explosive flavor, featuring notes of coconut, curry, peanuts, lime, and chili. Besides its incredible taste, it's rich in protein and fiber, and it's incredibly quick and easy to prepare. Boneless, skinless chicken thighs are sliced and pan-fried with green beans, then tossed with a mixture of coconut milk, peanut butter, soy sauce, and lime juice. Once the sauce with the vegetables and chicken has thickened, add the cooked linguine. Serve immediately, sprinkled with crunchy peanuts and fresh cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 skinless, boneless chicken thighs, cut into small pieces
2 tablespoons of vegetable oil
1 teaspoon coarse salt
340 g green beans, pods trimmed and cut in half
450 g dry linguine pasta
0.5 cup coconut milk
0.5 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons light brown sugar
0.5 tsp hot chili vegetable oil
Juice of 1 lime + wedges of 1 lime
2 tablespoons chopped fresh ginger
2 cloves garlic, crushed
1 tbsp. curry powder
1 cup salted roasted peanuts, coarsely chopped
0.5 cups fresh cilantro leaves and soft stems, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, linguine pasta, green beans, coconut milk, Peanut butter, chili oil, ginger root, curry, cilantro, Peanut, lime

Cooking the dish according to the recipe:

Heat vegetable oil in a large skillet over medium heat. Season the chicken with salt and pepper and add it to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
Add the green beans and cook until lightly browned but still bright green, about 2 more minutes.

Cook pasta according to package directions until al dente.
Meanwhile, prepare the sauce.: In a medium bowl or large measuring cup, combine coconut milk, peanut butter, soy sauce, sugar, chili oil, lime juice, and 1/3 cup water (the peanut butter will not be completely incorporated).
Add ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. curry powder and stir for about 20 more seconds.
Pour the coconut mixture into the skillet, scraping up any peanut butter from the bowl. Scrape up any browned bits of meat from the bottom of the skillet and cook until the sauce comes to a boil and thickens slightly, about 4 minutes.
Drain the pasta and transfer it to the skillet; toss thoroughly to coat the linguine with the sauce. Carefully transfer the pasta to a serving platter. Sprinkle with peanuts, cilantro, and lime wedges.