Sort ingredients
gingerbitch
QR Code
Listen
Pdf
Pat the chicken thighs dry and season lightly with salt. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, until nicely browned. It doesn’t need to be fully cooked yet. Remove and set aside.
Lower the heat to medium. Add the onion and cook for about 2–3 minutes. Add the garlic and ginger and cook for another 30 seconds.
Add the 3 tbsp red curry paste and cook for about 1 minute, stirring constantly. This helps deepen the flavour.
Pour in about ⅓ of the coconut milk first and stir it into the curry paste. Let it bubble for 1–2 minutes, then add the remaining coconut milk and ½ cup chicken broth.
Stir in 1 tbsp fish sauce and 1 tbsp brown sugar.
Return the chicken and any juices to the pan. Add the sliced bell pepper. Bring everything to a gentle simmer and cook uncovered for 8–10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Turn off the heat and stir in 1–2 tsp lime juice. Taste and adjust, more fish sauce for saltiness, brown sugar for sweetness, or lime for acidity.
Serve over jasmine rice and finish with basil or cilantro and green onions.