Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 ounces baby bella mushrooms chopped
- 1 tablespoon fresh ginger minced
- 24 ounces boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons Thai red curry paste
- 1 red bell pepper sliced
- 1 can 14 ounces full-fat coconut milk
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Cooked jasmine rice for serving
- Fresh cilantro chopped for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion, garlic, mushrooms, and ginger, sautéing until onion is translucent, about 5 minutes.
- Add chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes.
- 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.
- Stir in lime juice and adjust seasoning if needed. Enjoy with cooked jasmine rice and garnish with fresh cilantro before serving.
