Thai chicken curry (red)

 

• 1 1/2 pounds boneless skinless chicken breasts or thighs, or a mix! (Cut into small bite size pieces)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons coconut oil
• 1 red bell pepper thinly sliced
• 1  onion thinly sliced
• 2 cloves garlic minced
• 1/2 teaspoon grated fresh ginger
• 2 tablespoons red curry paste
• 1 can full-fat coconut milk (14 ounces) (do not use light, or the sauce won't thicken properly)
• 3 tablespoons fresh cilantro torn 
• Vegetables to taste - I added fresh green beans and zucchini

Season the chicken with salt and black pepper.

Melt the coconut oil over medium-high heat in a large skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.

Reduce the heat to medium-low. Add the bell pepper, onions, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.

Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet and let it simmer for about 20 min. 

Serve with rice and top with cilantro.