Thai Coconut Chicken

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• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup chicken broth
• 1 cup chopped cilantro
• Cooked rice, for serving

Directions

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1. 1 Heat coconut oil in a large skillet or pot over medium heat. Add chicken and cook until browned.
2. 2 Add onion, garlic, and ginger and cook until softened, about 5 minutes.
3. 3 Add red bell pepper and cook for 2 minutes more.
4. 4 Stir in coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 10 minutes.
5. 5 Stir in chicken broth and cilantro.
6. 6 Serve over rice.