Farm Family Recipes

• 1/2 c. canned coconut milk
• 1/2 c. creamy peanut butter
• 1/4 c. soy sauce
• 2 tbsp. light brown sugar
• 1/2 tsp. hot chili oil
• Juice of 1 lime
• 1/4 c. vegetable oil
• 12 oz. green beans, trimmed
• 6 skinless, boneless chicken thighs, cut into small pieces
• 1 tsp. kosher salt
• Black pepper, to taste
• 2 garlic cloves, minced
• 2 tbsp. chopped peeled fresh ginger
• 1 tbsp. curry powder
• Cooked spaghetti, for serving
• 1 c. salted roasted peanuts, roughly chopped
• 1/2 c. chopped fresh cilantro

Combine the coconut milk, peanut butter, soy sauce, brown sugar, chili oil, lime juice and 1 cup water in a medium bowl. Set aside. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the green beans and cook, tossing, until slightly browned, about 5 minutes. Transfer to a large bowl. Season the chicken with the salt and a few grinds of pepper. Add 1 tablespoon vegetable oil to the skillet, then add half of the chicken and cook, stirring occasionally, until browned and mostly cooked through, about 10 minutes. Add to the bowl of beans. Repeat with the second batch of chicken. Add the remaining 1 tablespoon vegetable oil to the skillet. Stir in the garlic and ginger and cook over medium heat until fragrant and starting to brown, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds. Pour the coconut milk mixture into the skillet and scrape up any browned bits. Add the chicken and green beans and cook until the mixture boils and thickens slightly, about 4 minutes. Stir in ¼ cup water to thin the sauce if necessary; cook for another minute. Serve over spaghetti and top with the peanuts and cilantro.