Thai-Style Coconut POM Curry

• 1½ pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 can (13 oz.) unsweetened coconut milk
• 1 cup chicken or vegetable broth
• 5 teaspoons red curry paste
• ¾ cup POM Wonderful 100% Pomegranate Juice
• ‍2 teaspoons cornstarch
• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 2½ teaspoons red chili paste
• 1 small onion, cut into 1" pieces
• 1 red bell pepper, cut into 1" pieces
• 1 yellow bell pepper, cut into 1" pieces
• 4 ounces green beans, cut in thirds
• 4 cloves garlic, minced
• 1" fresh ginger, grated
• 2 tablespoons avocado oil, divided
• 6 cups steamed rice
• 1 cup POM Wonderful Pomegranate Arils
• ‍Scallions, thinly sliced for garnish
• Cilantro for garnish

1. Cut chicken thighs into 1" pieces. Season with salt and pepper. Set aside.
2. In medium bowl, combine coconut milk, broth, curry paste, POM Wonderful 100% Pomegranate Juice, cornstarch, brown sugar, soy sauce, and red chili paste. Whisk to combine.
3. In large skillet, heat 1 tablespoon oil over medium-high heat and add chicken. Sauté until cooked through, 5 minutes. Transfer to bowl and set aside. Wipe pan with a paper towel.
4. In the same skillet, heat the remaining tablespoon oil over medium heat, add onion and cook until soft, about 2 minutes. Add peppers and cook until soft, 5–7 minutes, stirring occasionally. Add garlic and ginger and sauté until fragrant, 1 minute.
5. Pour coconut milk mixture into pan and stir to combine. Raise heat to medium-high and bring to a low boil. Add green beans and cooked chicken, cover pan, and let simmer for 5–6 minutes.
6. Serve curry over rice topped with POM Wonderful Pomegranate Arils, scallions, and cilantro.

Tip: To make this vegetarian, substitute chicken thighs for extra-firm tofu. Make sure to drain and pat dry tofu prior to dicing. Season with salt and pepper and continue the recipe as written.