Chicken Coconut Curry + Spicy Green Beans

Curry is a dish I LOVE when I go out to Indian or Thai, but one I don’t make often on my own. I think what holds me back from making a meal from a new cuisine is the intimidation I feel when it comes to using unfamiliar ingredients and flavors. However, so much GOOD comes from stepping out of your comfort zone, so it’s important to do so every once in a while… and what more fun way than in the kitchen! My philosophy when it comes to cooking is simple but delicious. Therefore I wanted to create a recipe that was sure to please your tastebuds, but didn't require an extensive list of ingredients you’d only use once. Both Trev and I loved this recipe, and we hope you do too! :)

Chicken Coconut Curry

+ Spicy Green Beans

Makes: 4-6 servings

Prep time: 15 minutes

Cook time: 30 mins

Total time: 45 mins

Ingredients:

Curry

• 3 tablespoons coconut oil, separated

• 1/2 medium yellow onion, diced

• 3 cloves minced garlic

• 2 tablespoons finely minced ginger

• 3 teaspoons yellow curry powder

• 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)

• 1 large red bell pepper, cut into thin slices

• 1 carrot, cut into thin slices

• 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces

• salt and pepper

• 1 can full fat coconut milk (NOT lite)

• 2 tablespoons lime juice

• 1-2 tablespoons coconut sugar

• 1 tablespoon arrowroot powder OR corn starch

• 1/4 cup cilantro

• Serve over/with: cooked brown rice and naan bread with additional lime wedges

• Optional: chopped cashews

Green Beans

• 1 tablespoon Coconut oil

• 2 handfuls Green beans

• 1/2-1 tablespoon Red pepper flakes

• 1 teaspoon Garlic powder

• Salt to taste

Instructions:

Curry

1. Dice the onion, mince the garlic (or use a garlic press), and mince the ginger (or use a grater/zester). Thinly slice the red bell pepper and carrot into long vertical strips and then cut those strips in half horizontally, on a separate cutting board, cut the chicken into bite sized pieces.

2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, and red curry paste. Stir often for 2-3 minutes or until lightly toasted and fragrant.

3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil, the red pepper, and carrot. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.

4. Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through.

5. In a small bowl, mix 1 Tbsp arrowroot or corn starch with 1-2 Tbsp of liquid from curry. Pour mixture into curry and stir well.

6. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired

Green Beans

1. Heat a pan on medium high heat with coconut oil.

2. Add green beans, and toss to coat.

3. Add spices, toss some more.

4. Cook until desired tenderness. We prefer slightly crunchy!