I love adding unique flavors from other parts of the world into our dinner routine.  It's a great way to get out of a dinner rut, and also a way to bring food experiences that you may have gained while traveling to your own dinner table.  And today's featured one-pot meal does just that.  

Thai Red Chicken Curry
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes

What you'll need
2 boneless, skinless chicken breasts, diced
2 cloves garlic, chopped
1 red bell pepper, diced
1 red chili pepper, seeded and diced
4 baby potatoes, quartered or 1 cup uncooked rice
1-2 cups green beans
2 tablespoons red curry paste
1 can chicken stock 
3/4 of a 14.5 ounce can light coconut milk
1 tablespoon olive oil
salt and pepper

Directions
1. In a medium pot or Dutch oven, heat olive oil over low-medium heat.  Stir in curry paste, garlic and red chili pepper.  Cook for 2 minutes. 
2.  Season chicken with salt and pepper.  Add seasoned chicken and red bell pepper to pot.  Brown for 2-3 minutes. 
3. Add light coconut milk, chicken stock and potatoes.  Reduce heat to low.  Cover and cook for 15 minutes or until potatoes are almost tender.

4. Add green beans to curry mixture.  Mix well.  Cover and heat on low for 8 to 10 minutes or until green beans are crisp-tender.

5. Season with salt and pepper to taste.  Serve and enjoy!