Ingredients:

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

2 tablespoons coconut oil or vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1-2 tablespoons red curry paste (adjust to taste)

1 can (14 oz) coconut milk

1 tablespoon fish sauce (optional)

1 tablespoon brown sugar or honey (optional)

1 cup bell peppers (any color), sliced

1 cup snap peas or green beans (optional)

½ cup roasted cashews

1 tablespoon lime juice

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions:

Sauté the Aromatics:

Heat Oil: In a large skillet or wok, heat the coconut oil over medium heat.

Cook Onion, Garlic, and Ginger: Add the chopped onion and sauté for about 4-5 minutes until softened. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add Chicken and Curry Paste: Add the chicken pieces to the skillet, cooking until browned on all sides, about 5-7 minutes.

Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes to combine with the chicken.

Pour in Coconut Milk: Slowly add the coconut milk, stirring to mix it with the chicken and curry paste.

Add Vegetables: Stir in the bell peppers and snap peas or green beans (if using). Bring the mixture to a gentle simmer and cook for about 10-15 minutes, or until the chicken is cooked through.

Stir in the roasted cashews, fish sauce (if using), brown sugar (if using), lime juice, salt, and pepper to taste. Adjust the flavors to your liking.

Plate the Dish: Serve the coconut curry chicken hot over a bed of cooked jasmine rice.

Suggestions:

Add More Vegetables: Feel free to add other vegetables such as zucchini, carrots, or spinach for extra nutrition and color.

Adjust Spice Level: Increase the amount of red curry paste for a spicier dish or use mild curry paste for less heat.

Serve with Naan.