Ingredients
Scale
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced into strips
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro and sliced red chilies for garnish
- Cooked jasmine rice for serving
Instructions
- Heat the oil in a large skillet or wok over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the kitchen smells incredible. Be careful not to burn the garlic, as it can turn bitter.
- Increase the heat to medium-high and add the chicken pieces to the pan. Brown the chicken for about 5-7 minutes, turning occasionally. Once the chicken is mostly cooked, sprinkle the curry powder and turmeric over the meat. Stir well for one minute to “toast” the spices; this releases their essential oils and deepens the flavor of the entire dish.
- Pour in the full-fat coconut milk, fish sauce, and brown sugar. Stir to scrape up any browned bits from the bottom of the pan. Add the red bell pepper strips. Bring the mixture to a gentle boil, then reduce the heat to low. Let the curry simmer uncovered for 10-12 minutes. The sauce will thicken slightly and the chicken will become incredibly tender.
- Turn off the heat and stir in the fresh lime juice. Taste the sauce and add a pinch of salt if needed. Scoop a generous portion of jasmine rice into bowls and ladle the creamy coconut curry over the top. Garnish with a handful of fresh cilantro and a few slices of red chili for a pop of color and heat.
- Cook Time: 40 minutes