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Coconut Curry Chicken

This recipe from food & drink magazine isn't an authentic thai dish but its delicious! You can add diced potato, diced tomato or sliced green beans instead of or in addition to the red peppers. My hubby doesn't like spicy food so he wasn't fond of it - but i'm the cook & occasionally he will just have to suffer!!!

Steps

Pat chicken dry and remove any excess fat.
Sprinkle with turmeric.
Heat oil in a frying pan over medium-high heat and brown chicken on both sides.
Transfer to a plate and discard all but 1 tbsp of oil in the pan.
Add curry paste and stir , mixing it with the oil until fragrant , about 30 seconds.
Add the coconut milk and bring to a boil , stirring and scraping any browned bits from the bottom of the pan.
Stir in fish sauce , lime juice and sugar.
Boil for 3 minutes , stirring occasionally.
Lower the heat , add the chicken with any juices , cover and simmer for 15 minutes.
Uncover , turn the chicken pieces and simmer for another 15 minutes.
Check the sauce for taste if necessary , add some salt.
Sprinkle curry with basil leaves and serve with lime wedges.

Ingredients

skinless chicken thighs, turmeric, vegetable oil, thai red curry paste, coconut milk, fish sauce, lime juice, sugar, red bell pepper, kosher salt, basil leaves, lime