Coconut Curry Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into pieces
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• fresh basil or cilantro, for garnish

Instructions

1. 1Heat the oil in a large pot over medium heat and saute the onion for 4-5 minutes until softened.
2. 2Add the garlic and ginger and cook for 1 minute until fragrant.
3. 3Stir in the curry paste and cook for 1 minute to release its aroma.
4. 4Add the chicken pieces and cook for 3-4 minutes, stirring to coat in the paste.
5. 5Pour in the coconut milk, add the bell pepper, fish sauce, and brown sugar, and bring to a simmer.
6. 6Cover and simmer for 15-18 minutes, until the chicken is tender and reaches 165°F internally.
7. 7Garnish with fresh basil or cilantro and serve over rice.

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