Easy Chicken Vegetable Curry

Ingredients

• 2 Tbsp. olive oil
• 1 lb. boneless, skinless, chicken thighs, trimmed of any fat + cut into bite size pieces
• 1 (15 oz.) can unsweetened coconut milk, full fat
• 2 Tbsp. red curry paste
• 1 Tbsp. creamy peanut butter
• 1 Tbsp. low-sodium soy sauce
• 2 cups fresh green beans, ends trimmed + chopped
• 1 medium red bell pepper, cut into strips
• 2 medium carrots, peeled + cut into matchsticks
• Fresh cilantro, chopped
• Green onions, chopped
• Kosher salt and fresh black pepper

Instructions

1. 1

   In a large saute pan, heat oil over medium-high heat. Add chicken, season with salt and pepper, to taste, and cook until no longer pink on the outside.

2. 2

   Stir in coconut milk, curry paste, peanut butter, and soy sauce.

3. 3

   Add green beans, bell peppers, and carrots. Season with salt and pepper, to taste. Bring to a simmer, reduce heat, and simmer, partially covered until vegetables are tender, about 10-15 minutes. Last 5 minutes of cooking, uncover and continue to simmer until the liquid has slightly reduced.

4. 4

   Stir in chopped cilantro and green onions. Serve over rice.