Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped cilantro, for garnish
- 1/2 cup chopped peanuts, for garnish (optional)
Instructions
- Step 1: Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
- Step 2: Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
- Step 3: Add red bell pepper and cook for 2-3 minutes. Stir in red curry paste and cook for 1 minute more, stirring constantly, to release the aroma.
- Step 4: Return chicken to the pot. Add diced tomatoes (undrained), coconut milk, chicken broth, brown sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Step 5: Stir in cilantro and peanuts (if using) before serving. Serve hot with rice or naan bread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best reheating, gently warm the curry in a saucepan on low heat, avoiding high heat which can cause the sauce to separate.
- This curry pairs wonderfully with fluffy basmati rice and a dollop of plain yogurt for a cooling contrast.
- To enhance the curry's depth of flavour, toast the red curry paste in the hot oil for 30 seconds before adding the aromatics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American