Step 1

Rinse and pat the chicken dry (inside and out) with paper towels

Step 2

Discard any "extras" from the cavity

Step 3

Salt the inside and outside of the chicken.Heat the olive oil in a large dutch oven or soup pot over medium heat

Step 4

Brown the whole chicken until the skin is golden and crispy on both sides

Step 5

Remove the chicken from the pot

Step 6

Add half of the coconut milk, curry paste, onions, garlic, and ginger

Step 7

Bring to a simmer.Add the chicken back into the pot, cover, and cook for 30 minutes over medium heat

Step 8

Uncover and add in the bell peppers (or any vegetables you prefer), lime zest and juice, remaining coconut milk and continue to cook covered for another 10 minutes or until the internal temperature of the chicken reaches 165° F

Step 9

When you’re ready to serve either shred or quarter the chicken off the bone and serve in a bowl along with the broth and a scoop of rice

Step 10

Top with fresh herbs like cilantro and basil and enjoy!