Thai-Style Chicken & Vegetables in Red Curry

Prep Time 20

Cook Time 20

Servings 6 servings

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

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.