Coconut Curry Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 skinless chicken thighs
• 1 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 tablespoon thai red curry paste or 1 tablespoon green curry paste
• 1 (400 ml) can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons sugar
• 1 red bell pepper, cored, seeded & thinly sliced
• kosher salt
• basil leaves (to garnish, preferably thai)
• 1 lime, cut into wedges

Recipe

• 1 pat chicken dry and remove any excess fat; sprinkle with turmeric.
• 2 heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
• 3 add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
• 4 stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
• 5 lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
• 6 tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
• 7 check the sauce for taste – if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.