Easy Thai Red Curry Chicken

Ingredients

• 1.5 pounds chicken thighs, boneless and skinless
• 1 tablespoon neutral oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 1 can coconut milk, full-fat (13.5 ounces)
• 1 red bell pepper, sliced
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 red chili, sliced
• 3 cups cooked jasmine rice

Method

1. 1

   Heat the oil in a large skillet over medium heat and cook the onion for 3 to 4 minutes until softened.

2. 2

   Add the garlic and ginger and stir for 30 seconds until fragrant.

3. 3

   Stir in the red curry paste and cook for 1 minute to deepen the flavor.

4. 4

   Add the chicken and stir well to coat it in the curry mixture.

5. 5

   Pour in the coconut milk and add the red bell pepper, fish sauce, and brown sugar.

6. 6

   Bring the curry to a gentle simmer and cook for 12 to 15 minutes until the chicken is cooked through and tender.

7. 7

   Stir in the lime juice, then taste and adjust seasoning if needed.

8. 8

   Top with chopped cilantro and sliced red chili, then serve hot over jasmine rice.