Yellow curry with chicken and vegetables

Cut the chicken fillet (300 g) into small pieces, slice the bell pepper (100 g) into strips, the onion (100 g) into feathers, and the green beans (100 g) into convenient lengths. Quickly fry the garlic (5 g) in a deep pan, add the yellow curry paste (10 g), and warm it for 20-30 seconds so the aroma opens up.

Add the chicken and cook it for 3-4 minutes until the pieces turn pale on all sides. Add the pepper, onion, and beans, stir, and pour in the coconut milk (500 g). Cook the curry over medium heat for 8-10 minutes until the sauce thickens slightly and the chicken is fully done.

Finish with fish sauce (10 g), lime juice (5 g), and salt (to taste) if needed. Serve the curry with cilantro (to taste) and chili pepper (to taste).

If you want a thicker sauce, keep the curry on low heat for another 2-3 minutes without a lid, but do not let the coconut milk boil hard.