Very simple to make, and on the table in under an hour.
The original recipe can be found in “The Pretty Dish” by Jessica Merchant. I have modified the recipe for stove top instead of baking it in the oven.
2 Tablespoons canola or coconut oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1' cubes
1/4 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion, thinly sliced
2 cloves garlic, put thru garlic press
1 teaspoon freshly grated ginger
1 red or green bell pepper, stem & seeds removed, thinly sliced
2 Tablespoons green curry paste
1 can (14 oz) full fat coconut milk, well shaken
cooked white rice, for serving
shredded unsweetened coconut, for garnish (optional)
fresh cilantro leaves, for garnish (optional)
Season chicken with salt and pepper. Heat oil in large deep skillet over medium heat. Add onion and cook until wilted, about 5 minutes. Add garlic and ginger. Cook, stirring another minute. Add chicken and cook, stirring frequently, until chicken is no longer pink – 3 – 4 minutes. Chicken will not be fully cooked at this point.
Reduce heat to medium low, push chicken and onions to one side and add curry paste. Stir for just a minute, until curry paste becomes fragrant, then incorporate into the chicken/onion mixture.
Slowly stir in coconut milk, increase heat to medium and let simmer until chicken is cooked through and sauce is slightly reduced. About 10 minutes.
Transfer to serving bowl, garnish with coconut and cilantro leaves and serve with cooked white rice.