Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 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
- 1/4 cup fresh cilantro, chopped
- Cooked rice, for serving
Instructions
- Heat vegetable oil in a large pan over medium heat. Sauté onion 5 minutes until soft.
- Add garlic and ginger; cook 2 minutes until fragrant.
- Stir in tomato paste, cumin, and chili powder; cook 1 minute.
- Add coconut milk and chicken broth; bring to a simmer.
- Stir in lime juice, fish sauce, and brown sugar.
- Add bell peppers and chicken pieces; season with salt and pepper.
- Simmer 15–20 minutes until chicken is cooked and tender.
- Remove from heat and sprinkle with cilantro. Serve over rice.
Notes
- Adjust chili powder to your preferred spiciness.
- Optional: add kaffir lime leaves while simmering for extra aroma.
- Pairs well with green salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg