Spicy Coconut Red Curry Chicken

While rice cooks, halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper crosswise into strips. Zest and quarter lime. Roughly chop cilantro.

Pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, cut chicken into bite-size pieces. Set aside until ready to use in Step 5.

Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until browned and slightly softened, 2-3 minutes. Season with salt and pepper.

Add red curry paste and half the tomato paste (all for 4 servings). Cook, stirring constantly, until mixture is fragrant, 30-60 seconds.

Thoroughly shake coconut milk in container before opening.

To pan with veggies, add coconut milk, garlic powder, stock concentrate, ⅓ cup water, 1 tsp sugar, and a squeeze of lime juice (⅔ cup water and 2 tsp sugar for 4 servings). Stir to combine; bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.

Add chicken, half the cilantro, and 1 TBSP butter (2 TBSP for 4); stir to combine.

Turn off heat; season with salt and add another squeeze of lime juice if desired. TIP: If sauce seems too thick, add a splash of water.