This Thai chicken curry recipe is SO easy and delicious. Usually I don't think any homemade recipes can come even close to a restaurant version, but this is the best one I've ever had. Who even needs take-out?
1/2yellow onionthinly sliced into half-moons
2bell peppersthinly sliced (I used one yellow, one red)
Over medium-high heat, warm up the oil. Add the onion and peppers and cook, stirring frequently, until the onions are transparent. Add the curry paste and stir to coat the vegetables. Cook for 1 minute.
Add the chicken slices and cook until the outsides are golden brown (it's fine if the inside isn't cooked yet). Add the ginger and garlic and cook, stirring constantly, for about 30 seconds.
Pour most of the can of coconut milk into the pan and whisk the cornstarch into the remaining bit of coconut milk with a fork until smooth. Pour that into the pan too and add the brown sugar, fish sauce, lime juice, and salt. Stir to combine and bring to a gentle simmer. Let cook for about 5 minutes, then salt and pepper to taste.