Coconut Curry Chicken - cooking recipe

Ingredients

8 skinless chicken thighs
1 teaspoon turmeric
2 tablespoons vegetable oil
1 tablespoon Thai red curry paste or 1 tablespoon green curry paste
1 (400 ml) can coconut milk
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar
1 red bell pepper, cored, seeded & thinly sliced
kosher salt
basil leaves (to garnish, preferably Thai)
1 lime, cut into wedges

Preparation

Pat chicken dry and remove any excess fat; sprinkle with turmeric.
Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
Check the sauce for taste - if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.