Simple Chicken Coconut Curry

Simple Chicken Coconut Curry

Note: Red Thai Curry Paste, Canned Coconut Milk and Fish Sauce can all be found in the Asian/International section of supermarkets


3 Tablespoons Olive Oil

1 Pound Boneless Skinless Chicken Breasts, cut into 1 inch cubes

1 Red Bell Pepper, seeded and cut into strips

2 Cups Fresh Green Beans

2-3 Tablespoons Red Thai Curry Paste (opt for 3 if you prefer it spicy)

1 (14 Ounce) Can Full Fat Unsweetened Coconut Milk

2 Tablespoons Fish Sauce

Zest of 1 Lemon

2 Cups Diced Mango

Dry Roasted Peanuts, for topping

Chopped Cilantro, for topping

Heat a large skillet or dutch oven over medium high heat. Add the olive oil and then the chicken. Cook chicken, stirring occasionally, until it just begins to lose its pink color. Add the red pepper, green beans and curry paste and cook for 1-2 minutes, stirring often. Stir in the coconut milk and bring to a simmer. Simmer for 3-5 minutes or until chicken is cooked through. Stir in the fish sauce, lemon zest and mango and cook for 1 minute. Serve over rice, quinoa or alone as a stew topped with roasted peanuts and cilantro.