Ingredients

• 1 tbsp coconut oil
• 6 boneless skinless chicken thighs, diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 garlic clove, minced
• 1 tsp freshly grated ginger
• 2 tbsp red curry paste
• 1 tbsp curry powder
• 1 14-oz can coconut milk
• 2 tbsp brown sugar
• 1 lime, zest and juice
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season it with salt and pepepr to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 5 minutes. Add the red bell pepper, onion, garlic, and ginger. Cook, stirring, until the mixture becomes fragrant, about 1 minute. Stir in the curry paste and curry powder and cook, stirring, until they become fragrant, about 1 minute. Add the coconut milk and brown sugar. Cook, stirring occasionally, until the sauce reduces and begins to thicken, about 5 minutes. Stir in the lime zest and juice.
Serve immediately topped with the cilantro or store in the refrigerator for up to 3 days.