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A bowl of creamy coconut curry chicken with red peppers and snap peas over white rice

Incredible Coconut Curry Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas
  • 1 tablespoon fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions
 

  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add chicken pieces and cook for 5 minutes until browned on all sides, then remove from the pan and set aside.
  • In the same skillet, add the diced onion and sauté for 3 minutes until translucent.
  • Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until fragrant.
  • Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine and bringing the liquid to a gentle simmer.
  • Return the chicken to the skillet and add the red bell pepper and snap peas.
  • Simmer for 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp.
  • Remove from heat, stir in the lime juice, and garnish with fresh cilantro before serving.