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 boneless, skinless chicken thighs, cut in bite-sized pieces
10.5 oz coconut milk
12 oz fresh or 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, just a thin coating on the bottom.
Add chopped onion and chopped red bell pepper. Stir and cook until onion is translucent and getting soft.
Add the curry paste and salt.
Stir until aromatic.
Add the chopped chicken pieces.

Stir until almost cooked through.
Add the unsweetened coconut milk.
Add the green beans. Bring it to a boil, and then simmer until green beans are al dente.
Serve with juice of one lime. Serve over Ramen noodles if desired.

Serves 4, about 400 calories/serving

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