Tender chicken simmers in coconut milk with Thai spices, fresh veggies, and herbs for a vibrant, aromatic main dish.
# Ingredients:
→ Poultry
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 medium onion, thinly sliced
04 - 2 medium carrots, sliced
05 - 1 cup sugar snap peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Curry Base
08 - 2 tbsp Thai red curry paste
09 - 1 can (13.5 oz) full-fat coconut milk
10 - 1 tbsp fish sauce
11 - 1 tbsp gluten-free soy sauce
12 - 1 tsp brown sugar
13 - 1 tbsp lime juice
→ Aromatics & Garnishes
14 - 2 tbsp vegetable oil
15 - 1/4 cup fresh cilantro, chopped
16 - 1 small red chili, sliced (optional)
17 - Steamed jasmine rice, for serving
# Instructions:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté chicken pieces for 3–4 minutes until lightly browned. Remove chicken from the pan and set aside.
02 - In the same pan, add onion, bell pepper, carrots, garlic, and ginger. Sauté for 3–4 minutes until vegetables begin to soften.
03 - Stir in the red curry paste and cook for 1 minute until fragrant.
04 - Return the chicken to the pan. Add coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine. Bring to a gentle simmer. Add snap peas, reduce heat to medium, and cook uncovered for 12–15 minutes, or until the chicken is cooked through and vegetables are tender.
05 - Stir in lime juice. Adjust seasoning to taste. Serve hot over steamed jasmine rice. Garnish with chopped cilantro and sliced red chili if desired.
