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In a large sauté pan heat the coconut oil over medium low heat.
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Add the diced onion and sauté until soft and translucent, about 5 minutes.
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Add the cut chicken and start to cook the outside of the meat (will continue cooking in the sauce).
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In a blender add the coconut milk, green curry paste, basil, cilantro, garlic, and salt.
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Blend to a smooth sauce.
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Pour the sauce into the pan with the onions and chicken.
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Bring the sauce to a low boil.
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Cook to reduce the sauce slightly and until chicken is cooked, about 20 minutes.
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Toss in the cut green beans and let them cook, about 5 more minutes.
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Serve curry with rice or cauliflower rice for grain free version.
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Squeeze additional lime over the top before serving.