Ingredients:

  • 1 tablespoon coconut oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons, 6g)
  • 1 inch ginger, grated (about 1 tablespoon, 10g)
  • 2 tablespoons red curry paste (high quality, like Maesri or Mae Ploy) (30ml, 30g)
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
  • 1 red bell pepper, thinly sliced (about 1 cup, 150g)
  • 1 (14-ounce) can full-fat coconut milk (400ml)
  • 1 cup chicken broth (240ml)
  • 1 tablespoon fish sauce (optional, but highly recommended) (15ml)
  • 1 tablespoon brown sugar (packed) (15g)
  • 1 lime, juiced (about 2 tablespoons, 30ml)
  • 1/2 cup fresh basil leaves, roughly chopped (10g)
  • 1/4 cup fresh cilantro, roughly chopped (5g)
  • Salt and freshly ground black pepper to taste
  • Cooked jasmine rice (Optional)
  • Lime wedges (Optional)
  • Chopped peanuts (Optional)

Instructions:

  1. Heat coconut oil in a large skillet or wok over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
  2. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This step is crucial for unlocking the flavour!
  3. Add the chicken pieces and cook until browned on all sides. Don't overcrowd the pan; cook in batches if necessary.
  4. Add the red bell pepper and cook for another 2-3 minutes, until slightly softened. Pour in the coconut milk and chicken broth.
  5. Bring the mixture to a simmer, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  6. Stir in the fish sauce, brown sugar, and lime juice. Season with salt and pepper to taste. Stir in the basil and cilantro. Serve hot over jasmine rice, garnished with lime wedges and chopped peanuts (if desired).