This chicken curry can be adjusted to your preferred spice level — the difference is in the curry powder you choose. For example, yellow curry powder is a mild seasoning that I’ve used in this recipe. For mild-to-medium heat, try Thai red curry powder.

Serves 4

1 tbsp. coconut oil
4 cloves garlic, minced
1 lb. boneless skinless chicken thighs
freshly ground salt & pepper
1 tbsp. freshly grated ginger
5 green onions, chopped
1 red bell pepper, sliced
8 oz. green beans, ends trimmed & cut into pieces
2 carrots, sliced
14 oz. can lite coconut milk
½ cup chicken broth
1 tbsp. yellow curry powder
1 tsp. ground turmeric
1 lime, juiced
1 cup white basmati rice

To garnish:

4 tbsp. cilantro, chopped
2 green onions, sliced

Heat the coconut oil in a large deep skillet over a medium-high heat and cook half of the garlic for 1 minute. Add in the chicken and season with salt and pepper. Cook the chicken for 4-5 minutes on each side, until golden. Remove the chicken from the pan and transfer to a plate.

In the same skillet, add the remaining garlic, ginger, chopped green onions, red bell pepper, green beans and carrots. Sauté over a medium heat for 3-4 minutes.

Add the coconut milk, chicken broth, curry powder, turmeric, lime juice and salt to the skillet, stir well to combine. Bring to a simmer, then add in the rice.

Place the chicken on top, then reduce the heat to low, cover the skillet and cook for 20 minutes, until the liquid has been absorbed and the rice is cooked.

Serve immediately, garnished with cilantro and green onions.