Thai Coconut Curry Chicken

Ingredients

• 180 g, cut into pieces chicken thigh
• 1.5 tbsp red curry paste
• 3/4 cup coconut milk
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1/2 sliced bell pepper
• 1/2 cup green beans
• 60 g rice noodles
• 1/2 juiced lime
• 1 tbsp fresh thai basil(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Cook rice noodles according to package directions; drain and set aside.

2. 2

   Heat oil in a saucepan over medium heat; fry curry paste 1-2 minutes until fragrant.

3. 3

   Add coconut milk and bring to a gentle simmer.

4. 4

   Add chicken and cook 8 minutes, stirring occasionally.

5. 5

   Add bell pepper and green beans; simmer 5-6 more minutes until chicken is cooked through.

6. 6

   Stir in fish sauce, sugar, and lime juice.

7. 7

   Serve curry over rice noodles and top with basil.