Say goodbye to take-out! This Thai-style coconut chicken curry has shredded chicken, peppers, and peas simmered in a creamy sauce that's perfect for busy weeknights.
Heat the oil in a large, heavy bottomed pot or dutch oven over medium heat.
Add the onion and saute for 3 minutes. Add garlic and ginger and saute for 2 minutes more.
Add flour, stirring to combine and cook for a minute, then stir in the curry paste.
Gradually pour in the soy sauce and sherry using a whisk to mix well.
Add the shredded chicken and peppers, season with salt and pepper, then cover and simmer over low heat until peppers soften, about 10-15 minutes, stirring occasionally.
Remove lid and cook over med/low heat until sauce thickens slightly, about 10 minutes.
Add cilantro, lime zest, lime juice, peas, and cook 3-4 minutes. Season with salt and pepper to taste.
Serve over a scoop of rice and sprinkle with scallions, cilantro, and a lime wedge