Coconut Curry with Chicken and Snap Peas

April 12, 2021  •  Meat & Poultry, One Dish Meals

I love taking a recipe I find online and making it my own. This curry is really great, and you can make it as spicy as you’d like by upping the green curry paste. If you prefer yellow curries, you can use curry powder instead. Opt for the full fat coconut milk for a richer sauce. I used chicken thighs which are a little more flavorful and less dry, but since this is so saucy, you can use chicken breasts cut into pieces if you prefer. Leftovers are perfect for lunch the next day too.

Coconut Curry with Chicken and Snap Peas
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 2 pounds boneless, skinless chicken thighs cut into small pieces
  • 1 tablespoon smoked paprika
  • ½ teaspoon turmeric
  • 2 teaspoons Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped small
  • 4 large garlic cloves, minced
  • 1 14-ounce can unsweetened coconut milk, stirred well
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon green curry paste
  • ½ teaspoon cayenne pepper
  • Zest of 1 lime
  • 2 to 3 cups snap peas (or sliced red peppers)
  • Rice noodles (or rice), for serving
  • Cilantro, for garnish (optional)
  1. Toss the chicken with the paprika, turmeric and salt and stir to coat all of the pieces. Set aside.
  2. Heat the oil in a large skillet over medium high heat and add the onions; cook until slightly soft, about 2 minutes, then add the garlic and cook another mint. Add the chicken and cook for 1 minute, stirring to combine the onions and chicken.
  3. Add the coconut milk, fish sauce, brown sugar, curry paste, cayenne, and lime zest. Stir everything together, then bring to a boil. Reduce heat to low, cover partially, and simmer for about 20 minutes. Add the snap peas at the end, cover, and let steam for a couple of minutes to cook the pea.
  4. Serve over rice or rice noodles and garnish with cilantro if desired.

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