Coconut Curry Chicken Flavorful and Easy Recipe

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1 unit onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 can coconut milk (13.5 oz)
• 1 unit red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 unit Juice of 1 lime
• 1 unit Fresh cilantro, chopped (for garnish)
• to taste unit Salt and pepper
• for serving unit Cooked jasmine rice or quinoa

Instructions

1. In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the red curry paste; stir well with the aromatics for about 1-2 minutes to activate the flavors.
4. Add the chicken pieces to the pot, stirring until they are well coated with the curry mixture. Cook for about 5-7 minutes until the chicken is no longer pink.
5. Pour in the coconut milk, then add the sliced red bell pepper and green beans. Stir until everything is mixed well.
6. Add the fish sauce, brown sugar, and lime juice to the pot. Stir to combine and bring to a gentle simmer. Reduce the heat, cover, and cook for about 15-20 minutes until the chicken is tender and the vegetables are cooked but still crisp.
7. Taste the curry and adjust seasoning with salt, pepper, or extra lime juice as desired.
8. Remove the pot from heat. Serve the curry over cooked jasmine rice or quinoa, garnished with fresh cilantro.