Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup snow peas
- 1 red bell pepper, sliced
- 1/2 cup fresh basil leaves, torn
- Cooked jasmine rice, for serving
- Lime wedges, for serving
Instructions
- Heat coconut oil in a large skillet over medium-high heat.
- Add onion and cook until softened, about 3 minutes.
- Add garlic and ginger, cook for 1 minute.
- Stir in red curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir well.
- Add chicken pieces and bring to a simmer. Cook for 10 minutes, stirring occasionally, until chicken is cooked through.
- Add snow peas and red bell pepper. Cook for 3-4 minutes until vegetables are tender-crisp.
- Remove from heat and stir in fresh basil.
- Serve over jasmine rice with lime wedges.
Notes
For extra heat, add a sliced Thai chili along with the curry paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 20g
- Protein: 28g