I originally found this recipe in Cooks Country back in 2017, and have slowly adapted it into my own ever since. It was also a top favorite of several of my Dinners by Dara clients, including my own family. The combination of the sweet and salty and creamy curry is beyond excellent, caramelized red bell peppers and onions, with charred chicken over a bed of rice, a hit of lime juice and cilantro garnish is a really, really good combination. I like making this year round, but it’s particularly comforting in the fall and winter. The only thing… the smell of fish sauce and chicken sautéing has a smell, it’s not super pleasant while cooking, and you’ll be questioning a lot of choices, but trust the process, it comes together beautifully. My husband and I call this dish FishBird Chicken, it sounds way catchier than Thai-Style Chicken & Vegetables in Red Curry 🐟🐓.
Thai-Style Chicken & Vegetables in Red Curry
Ingredients
- 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons avocado or coconut oil
- 2 red bell peppers, cored, seeded, and cut into 1-inch chunks
- 1 red onion, peeled cut into 1-inch chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can coconut milk
- 2 tablespoons fresh lime juice, plus lime wedges for garnish
- fresh chopped cilantro for garnish
Instructions
- Combine chicken, fish sauce and brown sugar in a large bowl, allow to marinate for at least 15 minutes. 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.
- 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.
- Stir in lime juice, chicken, and another drizzle of fish sauce. Cook until heated through. Sprinkle with cilantro and lime wedges for garnish.