Coconut Curry

• •
  2 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  1 tbsp Paprika, Ground
• •
  2 tsp 2 teaspoons kosher salt (plus additional as needed)
• •
  2 tsp Curry Powder, Ground
• •
  0.5 tsp Turmeric, Ground
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  1 Yellow Onion(110g)
• •
  4 Garlic(12g)
• •
  1 tbsp Ginger, Fresh Root
• •
  1 Bell Pepper(119g)
• •
  3 tbsp Coconut oil
• •
  13 oz Coconut Milk, Full-Fat, Canned
• •
  1.5 tbsp Fish sauce
• •
  1 tbsp Lime Juice, Fresh
• •
  1 cup Cilantro, Fresh

Instructions

1. 1Cut the chicken thighs into 1-inch pieces. In a large bowl, toss with the paprika, curry powder, turmeric, and cayenne pepper until evenly coated. Set aside while you prep remaining ingredients.
2. 2Finely dice the onion, mince the garlic and ginger, and cut the bell pepper into thin slices, then halve crosswise.
3. 3Heat the coconut oil in a large Dutch oven or pot over medium heat. Add the diced onion and reduce heat to medium-low. Sauté for 8–10 minutes, stirring occasionally, until translucent and softened but not browned.
4. 4Stir in the minced garlic and ginger. Cook over medium-low heat for 1–2 minutes, stirring constantly, until fragrant.
5. 5Add the spiced chicken and increase heat to medium. Cook for 1–2 minutes, stirring continuously to bloom the spices and break up any clumps. Stir in the coconut milk, fish sauce, and bell pepper.
6. 6Bring to a simmer over medium heat and cook for 15–20 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is no longer pink, and the bell pepper is tender.
7. 7Remove from heat and stir in the fresh lime juice and half of the cilantro. Taste and adjust seasoning as needed.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating. Serve over rice, topped with remaining fresh cilantro and lime wedges.