Ingredients
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
1 tablespoon coconut oil or vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce or soy sauce
1 tablespoon brown sugar
Salt and pepper, to taste
Fresh cilantro and lime wedges, for garnish
Cooked rice, for serving
Instructions
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Heat coconut oil in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
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Stir in garlic, ginger, curry paste, and turmeric. Cook for 1–2 minutes until fragrant.
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Add chicken and cook until browned on all sides, about 5–6 minutes.
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Pour in coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer.
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Cover and cook for 15–20 minutes, or until chicken is fully cooked and tender.
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Season with salt and pepper to taste.
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Serve over rice, garnished with cilantro and lime wedges.