Prep Time: 15-20 minutes Cook Time: 20 minutes
Yield: 4 servings Category: Lunch, Dinner, Main Course
Method: Stovetop Cuisine: Indian, Thai
INGREDIENTS:
3 Tbsp. coconut oil (separated)
½ medium yellow onion (diced)
3 cloves garlic (minced)
2 Tbsp. ginger (minced)
3 Tbsp. red curry paste (reduce or increase for desired spice level)
2 tsp yellow curry powder
2 tsp ground coriander
1 large red bell pepper
1 pound boneless skinless chicken thigh or breast (cut into 1 in pieces)
1 can (13.5oz) full-fat coconut milk
1-2 Tbsp. brown sugar
1 Tbsp. lime juice
2 tsp fish sauce (optional)
¼ cup cilantro and/or basil (chopped)
Kosher salt and freshly cracked black pepper
Chopped peanuts or cashews (optional)
INSTRUCTIONS:
Start by prepping ingredients: Dice the onion, mince garlic & ginger. Thinly slice bell pepper into long strips and cut strips in half.
Heat 2 Tbsp. coconut oil in a large deep skillet over medium-high heat. Add onion and sauté for 3-5 mins or until it begins to turn golden. Add the garlic & ginger; stir to coat with oil. Lower the heat to low and add in the curry powder, red curry paste and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
Return heat to medium-high. Add the remaining 1 Tbsp. coconut oil and the red bell pepper. Stir for 1-2 minutes and then add the bite-sized pieces of chicken. Season well with salt & pepper. Cook, stirring often for about 5-7 minutes or until chicken is browned on both sides, but not cooked through.
Pour in the coconut milk, lime juice, and brown sugar (start with 1 Tbsp. and add to taste). Stir until chicken is cooked through (cooked to 165 degrees F) and curry is slightly thickened, about 12-15 minutes. If desired, stir in fish sauce.
Serve over Basmati Rice and/or naan bread. Garnish with cilantro, basil and/or peanuts/cashews. Serve additional lime wedges if desired.
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