Sweet and spicy. Makes around 7 or 8 servings, freezes well.
1 large onion, diced
3 habanero peppers, diced
1 red bell pepper, diced
3 pounds chicken thigh, cut into bite-sized pieces. Trim the fat
5 tablespoons vegetable oil
2 cans (14oz) coconut milk
2 cans (14oz) diced tomatoes. I prefer petite if you can find them
1 can (14oz) tomato sauce
5 tablespoons granulated sugar
1.5 teaspoons salt/pepper, taste for more at the end
1 teaspoon garlic powder
White rice to serve with, around half a cup dry rice per serving
1 jar Thai Kitchen red curry paste. Pictured below. Should be able to find it at any standard grocery store, replace with other curry options if needed.
Start by heating oil on medium-high in a large pan, every ingredient is going in that pan eventually. Once heated, insert the curry paste and simmer for 3-4 min, stirring occasionally to avoid burning. Every stove is different here. The goal is to infuse the oil with the curry paste flavor here, not necessarily cook it.
Next, toss in the onions, bell pepper, and habaneros for a minute or two. Toss with curry paste and oil. The onions should be translucent at the edges now, throw in the cut chicken thigh. Toss again to incorporate them and cook until the chicken is mostly cooked through.
Add coconut milk first, then all other ingredients. Reduce heat to a medium simmer and wait 30-40 min. Stir occasionally. Taste for additional seasoning at the end. Salt for saltiness, cayenne or red pepper flake for spiciness, sugar for sweetness. Should be sweet AND spicy.
Serve with white rice, there should be less or equal parts rice to curry ratio-wise. Pretty much like gumbo.
Enjoy!