Ingredients

2 Tbsp. peanut oil
2 cloves garlic, peeled and chopped
4 boneless chicken breasts
1 yellow onion peeled and sliced
14-oz. can coconut milk
2 tsp. Thai red curry paste
1 tsp. salt
1 Tbsp. Thai fish sauce
1 C. frozen green beans (snap in half if long)

Cooking Instructions

Cut chicken breasts into thumbnail cubes or little finger slices. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned. Add the onion to the pan and cook just until the onion is clear. Set wok aside. Add frozen beans. In a 3- quart saucepan, heat the coconut milk, red curry paste, salt and fish sauce. Bring to a simmer and add the chicken, onion and green beans. Cover and simmer slowly until the chicken and beans are tender, for about 5 minutes until chicken is heated through. Garnish with coriander. Serve with rice or thin noodles
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)