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Thai Chicken Curry

Thai Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • 1 small yellow onion, sliced into half-moons
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp Thai red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup snap peas
  • ¼ cup fresh basil leaves, preferably Thai basil
  • Lime wedges for serving

Method
 

  1. Heat oil in a skillet over medium-high. Sear seasoned chicken thighs until golden on both sides, about 4 minutes per side, then set aside.
  2. Reduce heat to medium and sauté onion and bell pepper for 3 minutes. Add garlic and ginger, stir 30 seconds until fragrant.
  3. Add curry paste and toast 1 minute. Pour in coconut milk, fish sauce, and sugar. Return chicken and any juices, simmer for 10 minutes, turning once.
  4. Remove from heat, stir in snap peas and basil, let wilt 1 minute. Serve over rice with lime wedges.

Notes

If you prefer a little more heat, add a sliced Thai chili along with the garlic and ginger. The peas will soften just from the residual heat, which keeps them bright and crunchy.