Garlic Green Bean Red Curry

What luck to have a hankering for curry and to have coconut milk in the pantry? I usually prefer my curry to be spicy (maybe made with our Fresh Jalapeno Oil), but sometimes it is nice to try something a little different. For this recipe, I got a great flavor out of our Pastamore Roasted Garlic Grapeseed Oil. I went with lite coconut milk for this recipe, but feel free to substitute in regular coconut milk.

Ingredients:
1 lb - chicken breast
1 15 oz can - lite coconut milk
1/2 lb - fresh green beans
2 Tbsp - red curry paste
1.5 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - medium onion
3 - carrots, peeled
To taste - salt and black pepper

Directions:
1. Heat a large pot on the stove over medium-high heat. While the pan is heating, chop the chicken into bite-sized pieces. Dice onion into 1/4"x1/4". Add the Pastamore Roasted Garlic Grapeseed Oil to the pot and allow to heat. Add the chicken and onions, and cook until browned. Once browned, add red curry paste and mix well.

2. Rinse green beans and remove stems. Slice carrots into 1/4" thick coins. Add coconut milk to pot along with beans and carrots. Bring to a boil and reduce to a simmer.

3. Cook until chicken is cooked throughout and sauce has reached desired consistency. Adjust seasoning with salt and black pepper.

4. Finish with a drizzle of Pastamore Roasted Garlic Grapeseed Oil. Serve over rice and enjoy!