Spicy Creamy Thai Chicken Curry
2 HRS 15 MIN
1 tbsp. coconut oil
1 lb. (450g) chicken breast, cut into pieces
2 tbsp. Thai red curry paste
13 oz (400ml) can of coconut milk
3 tbsp. fish sauce
1.5 tsp. coconut sugar
1 yellow bell pepper, sliced
1 red ell pepper, sliced
7 oz. (200g) green beans, cut in half
2 tbs. lime juice
salt and pepper
Heat the coconut oil in a large deep saucepan over medium-high heat and cook the chicken for 2-3 minutes until browned.
Add in the curry paste, and mix well until the chicken is coated in the paste. Next add in the coconut milk, fish sauce and sugar, mix well.
Add the vegetables to the pan and bring to the boil. Now, reduce the heat to low and simmer gently for 15 minutes, until the vegetables are tender.
Once ready, taste for seasoning, and add a little more salt, pepper and fish sauce if required.
Add in the lime juice and serve with cooked rice.
Serve with rice for a fabulous meal.