Chicken Curry

Chicken Curry

1 1/2 pounds boneless skinless chicken thighs, well trimmed and cut into 3-4 pieces each
1 tablespoon coconut oil
1/2 tablespoon ghee (clarified butter), or butter
1/2 large onion, cut into large chunks
1 clove garlic, minced
2 teaspoons red curry paste (use more or less...to your liking)
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon lime zest
3 medium carrots, diagonally sliced
3/4 cup green beans, cut into 2" pieces
1 medium red bell pepper, cut into strips
2 tablespoons chopped fresh cilantro or basil (optional)

Melt oil and ghee (or butter) over medium-high heat in a heavy large saucepan. Working in batches, saute' the chicken pieces until well browned. Remove from pan.
Add the onion and cook for 5 minutes. Add the garlic and cook 1 minute.
Add the curry paste, fish sauce, lime juice and zest. Stir well.
Add the coconut milk and stir to blend.
Return chicken to the pot; bring to a simmer, reduce the heat and cover. Cook for 40 minutes.
Add the carrots and green beans. Cook for 20 minutes or until carrots and beans are tender.
Add the bell pepper and cook for 5 more minutes.
Stir in the cilantro and serve over hot fluffy rice, if desired.

Option: Add 3 or 4 small red potatoes, diced (peeled or not) to the pot when you add the carrots and beans. Serve with or without rice.