garnish with lime wedges and fresh cilantro or basil
serve over rice or noodles
Dice the onion and red bell pepper, mince the garlic and mince the ginger.
Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil.
Lower the heat to low and add the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
Return the heat to medium-high. Add in the remaining one tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes, and then add the bite-sized chicken pieces.
Sprinkle on salt and pepper to taste.
Cook, often stirring, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.
Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through and curry is slightly thickened. If desired, stir in the fish sauce.
Serve over rice or noodles. Garnish with fresh cilantro or basil and lime wedges.