Sizzling the curry paste in oil before making the curry gives it a boost in complexity.
Add rice, cover and reduce heat to low.
Cook until the water is absorbed, about 20 minutes.
Meanwhile, whisk curry paste and oil in a large pot.
Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes.
Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.
Add green beans, onion, bell pepper, coconut milk and fish sauce.
Cover and bring to a boil.
Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
