Step 1

Dice the onion and red bell pepper, mince the garlic and mince the ginger.

Step 2

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil.

Step 3

Lower the heat to low and add the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.

Step 4

Return the heat to medium-high. Add in the remaining one tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes, and then add the bite-sized chicken pieces.

Step 5

Sprinkle on salt and pepper to taste.

Step 6

Cook, often stirring, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.

Step 7

Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through and curry is slightly thickened. If desired, stir in the fish sauce.

Step 8

Serve over rice or noodles. Garnish with fresh cilantro or basil and lime wedges.