Step 1

In a large saute pan, heat oil over medium-high heat. Add chicken, season with salt and pepper, to taste, and cook until no longer pink on the outside.

Step 2

Stir in coconut milk, curry paste, peanut butter, and soy sauce.

Step 3

Add green beans, bell peppers, and carrots. Season with salt and pepper, to taste. Bring to a simmer, reduce heat, and simmer, partially covered until vegetables are tender, about 10-15 minutes. Last 5 minutes of cooking, uncover and continue to simmer until the liquid has slightly reduced.

Step 4

Stir in chopped cilantro and green onions. Serve over rice.