Ingredients
- Chicken thighs, boneless, skinless: 2 lbs, cut into 1-inch pieces
- Coconut milk: 2 cans (13.5 oz each)
- Yellow curry paste: 4 tablespoons
- Onion: 1 large, chopped
- Bell peppers (red, yellow, orange): 3, chopped
- Fresh ginger: 1 inch, grated
- Garlic: 4 cloves, minced
- Fish sauce: 2 tablespoons
Instructions
- Step 1: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3: Stir in the yellow curry paste and cook for 1-2 minutes, allowing the paste to toast slightly. This will enhance the flavor.
- Step 4: Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a simmer, then return the chicken to the pot.
- Step 5: Add the chopped bell peppers. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 6: Serve hot with rice or naan bread. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the curry on the stovetop over medium-low heat, adding a splash of coconut milk if needed to loosen the sauce.
- Serve this vibrant curry over fluffy jasmine rice and top with a squeeze of lime for extra brightness.
- To prevent blandness, ensure you properly toast the curry paste in Step 3 as this will significantly deepen the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American