Coconut Chicken Curry | Flirt Recipes

Ingredients

• 1.5 pounds (700g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons coconut oil or vegetable oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons red curry paste (or to taste)
• 1 red bell pepper, sliced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 2 cans (13.5 oz each) coconut milk (preferably full-fat)
• 2 tablespoons fish sauce (or soy sauce for vegetarian version)
• 1 tablespoon brown sugar or palm sugar
• Juice of 1 lime
• 1 cup snap peas or green beans, trimmed
• 1/2 cup fresh basil leaves, Thai basil preferred
• 1/4 cup fresh cilantro, chopped
• 2-3 Thai chili peppers, sliced (optional, for heat)
• Salt to taste
• For serving:
• 4 cups cooked jasmine rice or rice of choice
• Lime wedges
• Chopped peanuts or cashews
• Extra fresh herbs (cilantro and basil)
• Sliced red chili for garnish (optional)