This is a really easy to make and fresh tasting Thai dish. The lime juice brings a freshness to the dish and the brown sugar balances out the lime’s acidity. It took me about 30 mins of prep work and about 10 mins of cook time.

Ingredients

• 2 – 3 Tbsp of red curry paste
• 2 Tbsp of canola oil
• 1 Tbsp of brown sugar
• 1 tsp of minced ginger
• 1 cup of green beans (I used frozen)
• 1 small onion sliced into thin strips
• 1 small red bell pepper or 1/2 of a large one cut into strips
• 1.5 lbs of chicken cut into 1/4″ strips pieces
• Juice from 1/2 of a lime
• Cilantro and Green Onion chopped fine for topping when serving
• 1 14 oz can of coconut milk

Directions

Heat pan on high then add canola oil, then add in curry paste and fry for about 30 seconds to wake up the flavor, then add in coconut milk and stir until curry paste is blended in. Add brown sugar and ginger stir till mixed. Add in the vegetables and cook till almost tender. Add chicken in and cook until the chicken is no longer pink. This should be quick since it is sliced thinly. Serve over rich and top with cilantro and green onion.