Bone-in flavour without the bone. Tender chicken thighs are marinated for 24 hours, seared until caramelized, then slow-simmered in a rich Thai red curry sauce built from coconut milk, fresh ginger, garlic, and red curry paste. Carrots, red and green bell peppers, and red onion cook right in the sauce, soaking up every layer of heat and sweetness. Fluffy white rice rounds out the plate, ready to catch all that fragrant, silky curry.

Chicken thigh, long grain white rice, coconut milk, chicken stock, red bell peppers, green bell peppers, carrots, red onion, yellow onion, tomato paste, red curry paste, sunflower oil, garlic, ginger paste, lemon juice, curry powder, fresh cilantro, fresh basil, red chili pepper, kosher salt, black pepper.