Coconut Chicken Curry

Coconut Chicken Curry

Ingredients

  • 1½ lbs chicken thighs, cut into chunks

  • 1 tbsp coconut oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tsp Paramour “Side Piece”

  • 1 can (14 oz) coconut milk

  • 1 cup diced tomatoes

  • 1 cup green beans, trimmed and halved

  • Salt and pepper to taste

  • Fresh cilantro to garnish

  • Cooked jasmine rice, to serve

Instructions

  1. Heat coconut oil in large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant (~5 min).

  2. Add chicken, sprinkle with Paramour spice, salt, and pepper; brown on all sides (~7 min).

  3. Pour in coconut milk and tomatoes, bring to simmer.

  4. Add green beans, cook 10 minutes until chicken is tender and beans cooked.

  5. Garnish with cilantro and serve with rice.

Tips

  • For more heat, add fresh chili or cayenne pepper.

  • Substitute chicken with tofu for vegetarian option.