Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable oil
  • 1 1/2 - 2 pounds chicken (cubed)
  • 1 large white onion (diced)
  • 1 red bell pepper (diced)
  • 2 tablespoons garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 tablespoons yellow curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 (15 ounce can) full-fat coconut milk
  • 1 tablespoon Asian chili garlic sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons lime juice
  • 1/4 cup cilantro (chopped or ripped for garnishing)

Instruction

  • In a large pot, over medium high heat, heat the vegetable oil. Add in onion and bell pepper and sauté for about 5 minutes until softened and turning golden. Add in garlic, ginger, curry powder, turmeric, and coriander, and sauté for another 3-4 minutes.
  • Add in chicken and salt and sauté in the mixture for about 5 minutes, getting the chicken coated in the seasonings.
  • Add in chicken broth, coconut milk, chili garlic sauce, fish sauce, brown sugar and lime juice, and scrape along the pan to loosen up any cooked bits along the bottom and sides of the pan. Bring to a boil then reduce down to a simmer. Simmer for 25-30 minutes.
  • Serve over rice and garnish with cilantro.