This Thai red chicken curry is wonderfully fragrant and full of flavor. It comes together quickly and easily in one pot and is perfect for an easy weeknight meal.
Saute onion and cook chicken in a dutch oven.
Add in red curry paste and stir to fully coat.
Add coconut milk, kaffir lime leaves, brown sugar, and fish sauce. Stir to combine.
Add in sliced red bell pepper and boil in sauce. Garnish with lime and cilantro.
Serve hot over white rice. Enjoy!