Chicken Curry with Coconut Peanut Sauce

Ingredients:

Chicken and vegetables

• 700 g chicken breasts, cut into 2.5 cm pieces
• 225g frozen chopped green beans (defrosted)
• 225 g frozen pepper strips (defrosted)
• 2 tbsp. l. canola oil
• Salt and ground black pepper

Curry sauce

• 1.5 cups coconut milk
• 1/2 cup chicken broth
• 1 tbsp. red curry paste
• 1/3 cup peanut butter with pieces
• 2 tbsp. l. brown sugar
• 2 tablespoons lime juice, plus wedges for garnish
• Coconut rice (see recipe below)
• Sprigs of cilantro for garnish

Coconut rice

• 3/4 cup coconut milk
• 1 cup chicken broth
• Juice of 1/2 lime
• 2 cups instant rice
• 1/4 cup toasted sweet coconut flakes

Preparation:

1. Heat oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt, and cook until cooked through, stirring occasionally, about 5 minutes. Add the green beans and pepper strips. Continue cooking for 3 minutes.
2. Start making peanut curry sauceWhile the chicken is frying, combine all the sauce ingredients in a medium bowl. Pour the sauce into the skillet over the chicken and vegetables, stirring to combine. Increase the heat to high and bring the contents of the skillet to a boil, stirring occasionally. Reduce the heat and simmer until the sauce thickens slightly, about 6-8 minutes. Serve with coconut rice or regular rice.
3. Coconut rice: In a medium saucepan, combine coconut milk, chicken broth, lime juice, and rice. Bring to a boil over medium-high heat. Remove from heat and let simmer, covered, for 7-9 minutes. Fluff the rice with a fork and stir in the coconut flakes. Serve.
   
   To toast the coconut flakes, place them in a dry frying pan over medium-low heat. Toast, stirring occasionally, until golden brown.