Ingredients

• 3 tablespoons coconut oil, divided
  
• 1/2 medium yellow onion, diced (about 1/2 cup)
  
• 3 cloves garlic, minced (about 1 1/2 teaspoons)
  
• 2 tablespoons finely minced ginger (from a 1 1/2-inch piece)
  
• 2 teaspoons yellow curry powder
  
• 3 tablespoons red curry paste (Thai Kitchen recommended; adjust heat to preference)
  
• 2 teaspoons ground coriander
  
• 1 large red bell pepper
  
• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  
• Salt and pepper
  
• 1 (13.5-ounce) can full-fat coconut milk (not lite)
  
• 1 lime
  
• 1 to 2 tablespoons brown sugar
  
• 2 teaspoons fish sauce (optional)
  
• 1/4 cup chopped cilantro and/or basil
  
• Chopped peanuts or cashews, optional
  
• Serving suggestions (see Note 1)

Instructions

1. Prepare your ingredients: Dice the onion, mince the garlic, and finely mince the peeled ginger. Slice the red bell pepper into thin, lengthwise strips, then cut those strips in half for shorter pieces.
2. Build the flavor base:
   Warm 2 tablespoons of coconut oil in a deep skillet over medium-high heat. Add the onion and cook for 3–5 minutes, until lightly golden. Stir in the garlic and ginger. Reduce heat to low and add the curry powder, red curry paste, and coriander. Cook for 2–3 minutes, stirring often, until the spices smell toasty and aromatic.
3. Add pepper and chicken:
   Increase heat back to medium-high. Add the final tablespoon of coconut oil along with the sliced red pepper. Cook for 1–2 minutes. Add the chicken pieces and season with salt and pepper (about 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Stir frequently for 4–5 minutes, until the chicken is browned on the outside but still slightly underdone inside.
4. Simmer the curry:
   Pour in the coconut milk along with 1 tablespoon lime juice. Add brown sugar to taste (start with 1 tablespoon). Simmer until the chicken is fully cooked (165°F, juices clear) and the sauce thickens slightly (see Note 2). Stir in the fish sauce if using.
5. Serve:
   Spoon the curry over rice or enjoy it with warm naan. Top with herbs and crushed nuts if you like. Lime wedges on the side make a nice finishing touch.

• Pair with basmati rice and naan. Lime wedges add freshness.
• For a thicker sauce, remove 1–2 tablespoons of the hot curry liquid to a bowl, whisk in 1 tablespoon cornstarch until smooth, then stir it back into the skillet.

• Refrigerate leftovers in an airtight container for up to 3 days, or freeze for as long as 3 months. Reheat on the stovetop or in the microwave; add a little coconut milk if the sauce needs loosening.