Coconut Chicken Curry
4 serving(s) Prep Time: 10 mins Total Time: 40 mins
Ingredients
2 Tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp. kosher salt, plus more to taste
1 yellow onion, chopped
1 red bell pepper, stemmed, seeded and chopped
1 (1-inch) piece ginger, finely chopped
3 garlic cloves
1 Tbsp. curry powder
1/2 tsp. ground coriander
1 (13.66-oz.) can unsweetened coconut milk
1/2 cup frozen green peas

Brown rice, lime wedges, chopped cashews for serving
Directions
1
Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.
2
Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.
3
Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt.
4
Serve the curry with rice, lime wedges, mango, cashews, and cilantro.