Malaysian Red Curry Chicken

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4.Add the red curry paste to the pot, stirring well to combine with the onion mixture, and cook for 2 minutes to release the flavors.

5.Add the chicken pieces to the pot, stirring to coat them in the curry paste, and cook for about 5 minutes until the chicken is browned on all sides.

6.Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

7.Add the fish sauce and brown sugar, stirring until the sugar is dissolved. Season with salt and pepper to taste.

8.Add the sliced red bell pepper and green beans to the pot, stirring to incorporate them into the curry.

9.Cover the pot and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.

10.Taste and adjust seasoning if necessary. If you prefer a thicker sauce, let it simmer uncovered for an additional 5-10 minutes.

11.Serve the Malaysian Red Curry Chicken hot, garnished with fresh cilantro, over steamed rice or with naan bread.