Tender chicken thighs marinated for 24 hours, then seared and slow-simmered in a rich Thai red curry sauce built on coconut milk, ginger, garlic, and red curry paste. Carrots, red and green bell peppers, and red onion cook right in the curry until tender, soaking up all that warmth. Fresh basil and cilantro bring a bright finish to every bite. Served over steamed white rice, this is a full, flavourful plate that fits right into an active week.

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.