Green Chicken Curry

Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl whisk in 2 to 3 T. chicken broth until smooth (reserve remaining broth). Set aside.

Heat oil in large skillet over medium heat. Add green beans onion cook, tossing frequently, until they begin to soften, 5 to 7 minutes.

Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.

Add basil and lime juice. Season with salt, and stir to combine serve over rice.