Asian Coconut Curry Chicken

This dish is very special to me. 

For one, it introduced me to the world of curry - a spice blend that I now cannot live without. Whether it be Asian or Indian, curry is definitely one of my favorite things. Secondly, this dish reminds me of Pei Wei, where I first encountered Coconut Curry Chicken and where my fiance and I had our first lunch "date." Thirdly, it just tastes so darn incredible. The combination of super hot green curry paste and soothing coconut milk, paired with the crunch of strong onion, sweet red bell pepper and zing of fresh basil - phenomenal.

If these flavors sound enticing to you, give this recipe a whirl.

Asian Coconut Curry Chicken Recipe: 

• 4 boneless, skinless chicken thighs, chopped into thick chunks (you can use breasts or bone-in meat, but cooking time will differ)
• 3-4 tbsp green curry paste (choose according to your heat preference)
• salt
• 1 tbsp olive oil
• 1/2 yellow onion, chopped into thick chunks
• 2 cloves garlic, minced
• 2 cayenne peppers, diced
• 4 tbsp chicken broth
• 1/3 cup coconut milk
• 1 red bell pepper, chopped into thick chunks
• 2 cups fresh green beans, snapped in half and blanched
• 2 tbsp fresh chopped basil
• Cooked rice to serve (I used 1 cup brown mixed with 1 cup Jasmine)

Combine chicken with green curry paste and salt and set in fridge to marinate for 30 minutes. Heat the olive oil in a large saucepan over medium heat. Add the chicken chunks and brown. Add the onion, garlic and cayenne pepper and cook together for a few minutes. Add chicken broth and coconut milk. Bring to a boil, allow the sauce to thicken, reduce heat, cover and simmer for about 15 minutes. Meanwhile, blanch your green beans. When ready, add bell pepper, green bean and fresh basil. Stir and serve with rice.