Simplified Thai Red Curry Chicken

Cut the chicken breast into 1-inch cubes.

Dice the onion, thinly slice the shallots, grate the ginger, chop the cilantro, and mince the garlic.

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Caramelize half of the diced onion, then add the chicken cubes and cook until they are cooked through 3/4 of the way. Set the chicken aside in a bowl.

Add 1 tablespoon of vegetable oil to the pan and caramelize the remaining onions. Add the garlic and sauté for 30 seconds.

Add the ginger, lime juice, sliced shallots, black pepper, salt, and Thai red curry paste to the pan. Cook and stir for 30 seconds.

Pour in the coconut milk and water, stirring well. Simmer for 2-3 minutes on low heat.

Add the partially cooked chicken and chopped cilantro to the sauce and let them cook together for another 3-4 minutes on low heat.

Remove the dish from the stove and garnish with some fresh cilantro and thinly sliced serrano peppers (optional).

Serve with cooked rice and your choice of vegetables.