Coconut Curry Chicken

[mos]

Coconut Curry Chicken

1 tbs coconut oil
1/2 onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 tbs of curry paste
Salt to taste
1 lb chicken thighs, boneless, skinless, cut in bite-sized pieces
3/4 of 14-oz can coconut milk
12-oz frozen green beans
Juice of 1 lime

Heat the coconut oil in a large skillet. The actual amount of oil depends on the size of the pan. A thin coating on the bottom is required.

Add 1/2 chopped onion and 1 chopped red bell pepper. Stir and cook until onion is translucent and getting soft.

Add the curry paste.

Stir until you start to smell the spices.

Add the chopped chicken pieces. Stir until almost cooked through.

Add the 3/4 can unsweetened coconut milk.

Add the frozen green beans. Bring it to a boil, and then simmer until green beans are al dente.

Serve with juice of one lime.  Serves 4

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