Instructions

1. Heat one TBS of coconut oil in a deep skillet. Gently place chicken legs in skillet and cover with a lid. Turn chicken every few minutes, until cooked through. Remove from pan and set aside. Add the other TBS of oil to the skillet, saute the onions until almost translucent. Add potatoes, carrots, green beans and grated ginger, cook until almost soft. While that is cooking mix the coconut milk and water together. Slowly whisk in the yellow curry paste, turmeric, salt and palm sugar. Pour over the vegetables and bring to simmer. Remove the chicken from the bones and cut into small pieces, add to the curry. Cook for about five more minutes. Serve over white or soaked brown rice.