California Green Curry Chicken

Saute beans in peanut oil until firm-tender.

Remove beans and add to bowl.

In pan, whisk together coconut milk and curry paste. Season mixture with fish sauce and sugar.

Once the mixture has thickened a bit, stir in thinly sliced chicken breast.

Let this simmer until the chicken is done, then return the beans to the pan along with thick slices of avocado.

When everything is warmed through turned off the heat and added copious amounts of cilantro and mint leaves. Adjust the seasoning with lime juice, and served over brown rice.