Coconut Chicken Curry Rice Bowl

Finely chop 1 Onion and 3 Garlic Cloves.

Heat 1 tbsp Coconut Oil in a pan over medium heat.

Sauté the chopped onion and garlic until soft and fragrant.

Cut 600 grams Chicken Breast into bite-sized pieces.

Add the chicken to the pan with the aromatics.

Cook until the chicken begins to brown.

Wash and slice 1 Bell Pepper into strips.

Wash the Green Beans and trim the ends.

Add the bell pepper and green beans to the pan.

Cover with a lid and let simmer with a splash of water until the vegetables are tender.

Pour in 300 ml Coconut Milk.

Stir in 1 tbsp Tomato Paste and 1 tbsp Thai Curry Paste.

Add 3 tbsp Curry Powder, 1 tsp Ginger, and 2 Cardamom Pods.

Season with Salt and Pepper to taste.

Mix well and simmer until the chicken is fully cooked and the sauce thickens.

Rinse ½ cup Basmati Rice thoroughly.

In a small pot, combine the washed rice, 1½ cups water, and a knob of butter.

Bring to a boil on high heat with the lid on.

Once boiling, reduce the heat to low and cook for 20 min until the rice is tender.

Spoon the cooked rice into serving bowls.

Top with the coconut chicken curry mixture.

Garnish with chopped Green Onion if desired.

Serve warm and enjoy!