Coconut Curry with Chicken and Snap Peas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 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)
Instructions
  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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/04/coconut-curry-with-chicken-and-snap-peas/