Coconut Milk Chicken Curry

Season the chicken. Pat chicken dry, then toss with salt and pepper. Dry chicken browns better, and browning is where the flavor starts.

Sear for crisp edges. Heat a large skillet over medium-high heat. Add oil, then add chicken in a single layer. Cook 3 to 4 minutes without moving until browned, then stir and brown another 2 to 3 minutes. It will not be cooked through yet. Work in batches if needed so it browns instead of steaming. Transfer chicken to a plate.

Soften the veggies. Reduce heat to medium. Add onion and bell pepper to the same skillet with a pinch of salt. Cook 4 to 5 minutes, stirring, until the onion softens and picks up some color.

Bloom the aromatics. Add garlic and ginger and cook 30 seconds. Add curry powder and tomato paste and cook 1 minute, stirring constantly. You want it fragrant and a shade darker. If you want extra heat, this is the moment to add red pepper flakes or cayenne. If using red curry paste, add it here and stir until smooth and fragrant, about 30 seconds.

Build the coconut sauce. Pour in coconut milk and broth, scraping up the browned bits from the pan. Stir in fish sauce and brown sugar if using.

Simmer and finish. Return chicken and any juices to the skillet. Bring to a low simmer, then cook 6 to 10 minutes, stirring occasionally, until chicken is cooked through and the sauce lightly thickens. Avoid a hard boil. You are looking for at least 165°F / 74°C in the thickest pieces. Chicken thighs are often even more tender around 170 to 175°F, so do not stress if they go a little higher. If using spinach, stir it in during the last minute to wilt.

Brighten it up. Turn off the heat. Stir in lime zest and lime juice. Taste and adjust salt. If it tastes a little flat, it usually wants another pinch of salt or another squeeze of lime.

Serve. Spoon over rice or noodles and top with cilantro or basil.