Cooking Instructions

• Heat a large, deep skillet over medium heat. Add oil. Add the diced onion and cook for 4-5 minutes, until it starts to soften. Stir in minced ginger, chopped red chili, and minced garlic. Cook for 2 minutes longer.
• Pour in canned coconut milk, brown sugar, soy sauce, salt, pepper, and red curry paste.
• Carefully add the sliced chicken breast to the simmering coconut milk mixture. Reduce the heat to medium-low, ensuring the mixture stays at a low simmer (do not let it boil). Let it simmer for about 15-20 minutes or until the chicken is cooked through.
• Don’t over-simmer the chicken. Once it’s cooked through, remove from heat or reduce heat to very low.
• For extra brightness, stir in a squeeze of lime juice or a few leaves of chopped cilantro right before serving. Ladle the chicken and sauce into bowls on top of rice, spooning sauce generously on top. Drizzle with chili oil or chili crunch, sprinkle with green onions/scallions, and fresh cilantro.