🥄Ingredients:
🔸250g chicken breast, sliced into bite-sized pieces
🔸1 small red bell pepper, sliced
🔸100g green beans, trimmed and halved
🔸1 can (400ml) coconut milk
🔸2 tablespoons red curry paste
🔸1 tablespoon vegetable oil
🔸1 tablespoon soy sauce
🔸1 tablespoon brown sugar (optional, for sweetness)
🔸Salt, to taste
🔸Cooked rice, for serving
🥄Instructions:
Heat vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste to the skillet and stir-fry for about 1 minute until fragrant.
Add the sliced chicken breast to the skillet and cook until it’s no longer pink, about 5-6 minutes.
Stir in the sliced red bell pepper and trimmed green beans, and cook for an additional 2-3 minutes until the vegetables are slightly tender.
Pour in the coconut milk, soy sauce, and brown sugar (if using). Stir well to combine.
Allow the curry to simmer gently for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Taste the curry and adjust seasoning with salt if needed.
Once everything is cooked through and the sauce has thickened to your liking, remove the skillet from the heat.
Serve the red curry with cooked rice.
