Thai-Style Red Curry Chicken with Vegetables | America's Test Kitchen

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut into 1 1/2-inch pieces
• 3 tablespoons fish sauce
• 2 tablespoons packed brown sugar
• 2 tablespoons vegetable oil
• 2 red bell peppers , cored, seeded, and cut into 1-inch pieces
• 1 red onion , cut into 1-inch pieces
• 2 tablespoons red curry paste
• 1 (14-ounce) can coconut milk
• 2 tablespoons lime juice , plus lime wedges for serving
• 1/4 cup chopped fresh cilantro