1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
½ tsp salt and black pepper, to taste
1 (15 oz) can coconut milk
1 Tbsp lime juice
1 Tbsp brown sugar
2 tsp fish sauce
¼ cup cilantro, minced
Instructions
Prep vegetables before starting.
Heat coconut oil in a large, deep skillet over medium-high heat. Once melted hot, add the onion and saute for 3-5 minutes or until softened. Add the garlic and ginger; stir. Reduce heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
Return the heat to medium-high. Add the red pepper; stir for 1-2 minutes. Add the chicken and season with the salt and pepper. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
Pour in the coconut milk, lime juice, brown sugar, and fish sauce. Stir; cook for 5-6 minutes or until chicken is cooked through and pepper is tender. Garnish with mined cilantro and serve over rice and/or with naan, if desired.