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                                                                  This is a quintessential summer dish, with coins of corn, tender beans and chicken in a tangy basil-and-cilantro-laced coconut-curry sauce. Replacing full-fat coconut milk with a combination of light coconut milk and low-sodium broth makes the recipe less rich without sacrificing flavor. Use at least three types of beans; start with string beans, wax beans and favas and add flat Romano beans, haricots verts, cranberry beans or limas. If you don't have the time or the patience for shelling and peeling fresh fava beans, frozen shelled edamame make a perfect substitute.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken cutlets, about 1/4 inch thick
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 lb fresh fava bean, shelled
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 2 tsp thai green curry paste
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 10 basil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 lb mixed green beans and yellow wax beans
                                                                  • Yes No 2 ear corn, and rounds
                                                                  • Yes No jasmine rice
                                                                  • Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 21/2 minutes per side. Transfer the chicken to a carving board.
                                                                  • In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.
                                                                  • In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.
                                                                  • Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
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                                                                    rub
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                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

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