Thai-Style Chicken & Vegetables in Red Curry
 
Prep time
Cook time
Total time
 
Best served with a side of basmati rice
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
  • 3 tablespoons fish sauce, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil, divided
  • 2 red bell peppers, cored, seeded, and cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons fresh lime juice, plus lime wedges for garnish
  • ¼ cup chopped fresh cilantro
Instructions
  1. Combine chicken, 2 tablespoons of fish sauce and sugar in a large bowl. Heat oil in a skillet over high heat until shimmering. Add chicken and cook until well browned on all sides and cooked through. Transfer chicken to plate.
  2. Add bell pepper and onion to skillet and cook over high heat until tender and lightly charred. Stir in curry paste and cook until fragrant. Stir in coconut milk, bring to a boil, and cook until slightly thickened.
  3. Stir in lime juice, chicken, and another drizzle of fish sauce. Cook until heated through. Sprinkle with cilantro and lime wedges for garnish.
Notes
recipe credit belongs to Cooks Country
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/thai-style-chicken-vegetables-in-red-curry/