Chicken & Veggie Red Curry

0 Heat your pan or wok on medium high heat. Then add 1 tbsp of avocado oil. 
1 Add the cubed chicken to the pan and season with the sea salt and black pepper. Cook until no longer pink for 5-7 minutes. Once cooked remove the chicken to a separate bowl. 
3 Lower the heat on the pan and add your another tbsp of oil, onions, bell peppers, green beans, and garlic. Cook for 3-4 minutes. 
4 Pour in the coconut milk and let it simmer for 1-2 minutes. Begin to stir in the red curry paste and saute until fragrant for 1-2 minutes. 
5 Mix everything well and add your cubed chicken. Toss in the desired amount of chopped green onions (we did about 2 tbsp) and fresh lime juice. 
6 Spoon the red curry over cooked rice and top with green onions and fresh cilantro for garnish. Enjoy!