Chef's notes
You can cook this in one pan on the stove. I use a cast iron pan, but you can make it in a wok or any deep pan.
I serve mine over rice, which I make in a rice cooker. If you have a fancy one, you might have a setting for sticky or scorched rice, so give one of those a try.
To plate this, I scoop rice into a bowl, and then turn it upside-down to give it a dome shape, then spoon the curry on top of it.
Serve with chopped cilantro and lime wedges.
Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 20
- 🍽️ Servings: 4
Ingredients
- 1 ½ pounds boneless skinless chicken breast, cut into 2" pieces
- 2 tablespoons coconut or avocado oil
- 1 cup white or yellow onion, finely diced
- 1 cup red bell pepper, sliced or diced
- 4 large garlic cloves, minced
- 1 small (4oz) jar of Thai red curry paste
- 1 can (13oz) unsweetened coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup carrots, shredded or julienned
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped for garnish
Directions
- Heat oil in a large skillet over medium-high. Once hot, add onions and ½ teaspoon salt. Cook 3 minutes, or until onions are softened, stirring often.
- Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.
- Add coconut milk, brown sugar, soy sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.
- Add carrots and red bell peppers, and simmer 5-7 more minutes, until sauce slightly thickens and chicken is cooked through.
- Remove from heat, and stir in the lime zest, and half of the lime juice.
- Serve over rice, topped with cilantro, and add more lime juice if you like extra citrus.