Ingredients

• Chicken Thighs
• 2 Carrots – chopped
• 1 Red Bell Pepper – cut in to strips
• 1 Yellow or White Onion – diced
• 5 Cloves of Garlic – minced
• 2 tsp of Ginger – minced
• 6 tbsp Thai Red Curry Paste
• 1 tbsp of Brown Sugar
• 1 tbsp of Oyster Sauce
• Full Fat Coconut Milk
• 1 Lime
• Bunch of Cilantro

Recipe

1. Cut chicken thighs in to strips, season with salt and pepper, then cook and remove from the pan
2. Sauté the carrots and red bell pepper in oil for a few minutes
3. Add the onion, garlic, and ginger and cook until fragrant
4. Add the Thai red curry paste, brown sugar, and oyster sauce and stir to combine and cook
5. Add a whole can of full fat coconut milk and bring to a simmer and reduce for 15-30 minutes
6. Add the chicken back in to the pot along with the juice of 1 lime and a bunch of chopped cilantro
7. Taste and season with additional salt as needed and add more curry paste or chili flakes to add extra spice if you want
8. Serve over white rice