Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- ¼ cup fresh cilantro, chopped
- Cooked rice, for serving
Instructions
- Heat oil in a large pan. Add chopped onion and cook until soft (about 5 minutes).
- Stir in garlic and ginger; cook 2 minutes until fragrant.
- Add tomato paste, cumin, and chili powder. Stir and cook for 1 minute.
- Pour in coconut milk and chicken broth. Stir until smooth and bring to a simmer.
- Stir in lime juice, fish sauce, brown sugar, peppers, and chicken. Season with salt and pepper.
- Let it simmer 15–20 minutes until chicken is cooked through and sauce thickens slightly.
- Garnish with cilantro and serve over rice.
Notes
- Reduce chili powder for a milder version.
- Add fresh chili or red pepper flakes for more heat.
- Add veggies like green beans, spinach, or baby corn.
- Use chicken breast for a leaner version.
- Serve over cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 plate with rice
- Calories: 580
- Sugar: 6g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg