Thai Summer Bean Stew With Chicken

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1 pound chicken cutlets, about 1/4 inch thick

Salt and freshly ground pepper

2 tablespoons canola oil

1 tablespoon fresh lime juice, plus lime wedges for serving

1 pound fresh fava beans, shelled

1 cup light coconut milk

2 teaspoons Thai green curry paste

1 cup low-sodium chicken broth

2 tablespoons Asian fish sauce

1 tablespoon sugar

10 basil leaves, plus more for garnish

1/4 cup cilantro leaves, plus more for garnish

1 small onion, thinly sliced

1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths

2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds

Steamed jasmine rice, for serving

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