Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breasts, (or thighs, boneless and skinless)
  • 2 tablespoons olive oil, (divided)
  • 4 cloves garlic, (minced)
  • 1 teaspoon dried red chili flakes
  • 1 large onion, (peeled and diced)
  • 1 medium red bell pepper, (seeded, diced or sliced)
  • 1 medium orange bell pepper, (seeded, diced or sliced)
  • 1 medium yellow bell pepper, (seeded, diced or sliced)
  • 6 medium mushrooms
  • 24 snow peas, (or sugar-snap peas)
  • 2 14 oz .(396 ml) cans full-fat coconut milk
  • 1/4 cup fish sauce
  • 1/4 cup red curry paste
  • 4 teaspoons fresh ginger root, (finely grated)
  • 2 tablespoons coconut sugar, (or brown sugar, or Golden Monkfruit sweetener)
  • 1/4 cup lime juice, (from 2 limes)
  • 2 green onions, (thinly sliced)
  • 1/2 cup cilantro leaves, (finely chopped)
  • 1/2 cup basil leaves, (finely chopped)
  • 1 medium lime (quartered, for garnish)

Instruction

  • Begin by cooking the rice. Rinse it first. You can either cook it in an Instant Pot (2 cups rice with 2 cups water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)
  • Slice the chicken breasts into 1/4 inch slices, then in half. In a medium bowl, toss the chicken pieces with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside in the fridge.
  • Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside.
  • Heat 2 teaspoons oil in a skillet over medium heat. Cook chicken pieces until no longer pink inside. Remove to a clean bowl and set aside.
  • Heat another 2 teaspoons oil in a skillet over medium heat. Sauté diced onions, mushrooms and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.
  • Pour the coconut curry sauce to the pan. Simmer over low heat until reduced by half.
  • Add the bell peppers, onions, mushrooms and chicken back into the pan.
  • Add the snow peas to the pan. Sprinkle with half the herbs and half the green onions and stir to combine. Cook just until the snow peas are crisp tender.
  • Taste and adjust the seasoning if necessary. Serve over rice or noodles. Garnish with the remaining cilantro, basil and sliced green onions.