Thai Peanut Curry Chicken Quick and Flavorful Recipe

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup coconut milk
• 0.5 cup creamy peanut butter
• 3 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 lime zest and juice
• as needed cooked jasmine rice (for serving)
• 1 bunch fresh cilantro, chopped (for garnish)

Instructions

1. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and ginger to the skillet, stirring for an additional minute until fragrant.
3. Increase the heat to high and add the chicken pieces, cooking until browned and cooked through, about 5-7 minutes.
4. Stir in the sliced red bell pepper, cooking for another 2-3 minutes until slightly softened.
5. In a bowl, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, and brown sugar until smooth.
6. Pour this mixture over the chicken and vegetables in the skillet, stirring to combine and simmer for 5-6 minutes until sauce thickens slightly.
7. Add lime zest and juice, stirring well. Adjust seasoning if needed.
8. Remove from heat, and garnish with fresh cilantro.
9. Serve hot over fluffy jasmine rice.