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

Name: Thai-Style Red Curry Chicken with Vegetables | America's Test Kitchen
Total time: 30 min
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

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A combination of fish sauce and brown sugar gives the chicken a complex sweet and savory flavor.

Keywords

Main Courses
Thai
Asia
Chicken
Vegetables
Poultry
Fruits & Vegetables
Weeknight

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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