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Chicken Thai Red Curry

As our go-to last minute dinner recipe, this red curry can easily be transformed into a vegetarian dish to switch things up!
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Servings: 6
Course: Main Course
Cuisine: American, Thai
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp Coconut Oil
  • 300 g Chicken Breast, in bite sized slices
  • 3 Large Bell Peppers, sliced
  • 1 Large Onion, sliced
  • ½ Lime
  • 2 tbsp Fresh Ginger, grated
  • 2 tbsp Red Curry Paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 400 ml Coconut Milk
  • Chopped Cilantro, for garnish

Equipment

  • Dutch Oven

Method
 

  1. Heat coconut oil in a dutch oven. Add the bell peppers and cook for about 7 minutes until softened slightly. Add onions and let cook for an additional 5 minutes.
  2. In a separate pan, cook the chicken until slightly golden brown and thoroughly cooked.
  3. Add chicken to the dutch oven with the onions and peppers, along with the grated ginger.
  4. Let the ginger cook for 1-2 minutes, or until fragrant.
  5. Add the red curry paste and mix until everything is coated and there are no longer chunks of curry paste. Let cook for 1-2 minutes.
  6. Add the coconut milk, fish sauce, brown sugar and juice from half a lime. Bring to a simmer and then cover. Let simmer for 15 minutes so the flavors meld.
  7. Serve with steamed rice.