Thai Chicken Curry

1

Heat coconut oil in a large skillet over medium heat. Add onion, garlic, mushrooms, and ginger, sautéing until onion is translucent, about 5 minutes.

2

Add chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes.

3

Stir in red curry paste and red bell pepper, cooking for 1-2 minutes. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

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