Indonesian Coconut Chicken Curry

Ingredients

• •500 grams boneless chicken thighs, cut into bite-sized pieces
• •1 can (400 ml) coconut milk
• •2 tablespoons red curry paste
• •1 tablespoon soy sauce (kosher)
• •2 teaspoons brown sugar
• •1 onion, finely chopped
• •2 cloves garlic, minced
• •1 tablespoon ginger, grated
• •1 red bell pepper, sliced
• •1 cup green beans, trimmed
• •1 tablespoon lime juice
• •fresh cilantro for garnish

Instructions

1. 1

   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.

2. 2

   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

3. 3

   Stir in the red curry paste, soy sauce, and brown sugar, mixing well to coat the chicken.

4. 4

   Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the chicken is cooked through.

5. 5

   Add the sliced red bell pepper and green beans to the pot, cooking for an additional 5-7 minutes until the vegetables are tender.

6. 6

   Stir in the lime juice and adjust seasoning if needed. Remove from heat.

7. 7

   Serve hot, garnished with fresh cilantro, over rice or noodles.