1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 small onion, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 tbsp red curry paste (to
taste)
1(13.5 oz) can coconut milk
1tbsp fish sauce (or soy sauce for a milder option)
1 tbsp brown sugar
1 bell pepper
sliced
1 cup snow peas or green beans
Fresh basil or cilantro, for
garnish
Lime wedges, for serving
Cooked jasmine rice, for serving
Saute the chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned, about 5-6 minutes, remove and set aside.
2. Build the flavor:
In the same pan, add onion garlic, and ginger. Cook 2-3 minutes until softened and fragrant. Stir in red curry paste and cook for 1 minute
3. Add coconut milk & seasonings:
Pour in coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a simmer
4. Simmer with veggies: Add bell pepper, snow peas and cooked chicken back into the pan. Simmer for 8-10 minutes, or until chicken is cooked through and veggies are tender-crisp
5. Serve: Spoon over rice and garnish with fresh herbs and lime