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 🐟🐓.
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