Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 2 tbsp neutral oil
  • 1 medium yellow onion, sliced into wedges
  • 1 large red bell pepper, sliced into strips
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 1 cup fresh Thai basil leaves
  • 1 tsp lime zest

Instructions:

  1. Heat oil in the skillet over medium-high heat until shimmering.
  2. Add chicken pieces in a single layer. Sear until golden brown on all sides (about 3-4 minutes). Remove chicken from the pan and set aside on a plate.
  3. Lower heat to medium. Add the red curry paste to the remaining oil. Stir constantly for 2 minutes until the paste smells nutty and turns a deep, dark red.
  4. Scoop the thick coconut cream from the top of the can and stir it into the paste. Whisk until the oil separates slightly from the cream.
  5. Pour in the remaining coconut milk, brown sugar, and fish sauce. Stir until the sauce is a uniform, velvety orange.
  6. Add the seared chicken, sliced yellow onion, and red bell pepper to the sauce.
  7. Simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender.
  8. Stir in the fresh lime juice and Thai basil leaves. Garnish with lime zest before serving.