Easy Thai Chicken Curry

Step 1

Prep the onion, carrots (slice them very thin so they cook fast), and bell pepper.

Step 2

Add the oil and onion to a skillet over medium-high heat. Sauté the onion for 5 minutes.

Step 3

Meanwhile, cut up the chicken into bite size (about 1") pieces and season them with salt & pepper (just doing this on the cutting board is fine).

Step 4

Add in the chicken and cook it, stirring occasionally, for 5 minutes. Transfer chicken to a plate and set aside.

Step 5

Stir in the garlic and curry paste and cook for 30 seconds.

Step 6

Add the fish sauce, coconut milk, sugar, sliced carrot, and peppers to the skillet. Let it come to a boil and then reduce the heat and simmer for 6 minutes or so.

Step 7

Add the chicken back to the skillet and cook it for a few more minutes, letting it heat through (but don't overcook).

Step 8

Add the lime juice (start with my suggestion and add more to taste if you like) and salt & pepper as needed.

Step 9

Stir in the cilantro, basil, and scallions just prior to serving (use a clean cutting board to chop them!). Serve immediately over cooked rice or noodles.