Coconut Curry Chicken
Ingredients
A note about gluten: When made with gluten-free fish sauce, this recipe is gluten free.
2 tbsp.
coconut (or canola) oil, divided
½
red onion, cut into 1" squares
1 ½ cups
bell pepper strips (about ¼" wide)
1 lb.
boneless skinless chicken breasts, cut into 1" pieces
1 tbsp.
red curry paste (such as Thai Kitchen brand)
1 cup
canned coconut milk
½ cup
chicken stock
2 tbsp.
brown sugar
1 tbsp.
fish sauce
1 cup (about 4 oz.)
sugar snap peas
2 tbsp.
freshly squeezed lime juice
¾ oz.
fresh basil leaves, torn
- lime wedges, toasted coconut, and prepared rice or rice noodles, for serving
Directions
- In an extra-large nonstick skillet, heat 1 tbsp. oil over medium-high heat. Add onion and bell peppers; cook and stir until vegetables are crisp-tender (about 4 min.).
- Add remaining oil to pan; swirl to coat. Add chicken; cook and stir until browned on all sides (about 2 min.).
- Add curry paste; stir-fry for 1 min. or until fragrant.
- Add coconut milk and chicken stock; bring to a simmer.
- Stir in brown sugar and fish sauce until well blended; cook until thoroughly hot and chicken is cooked through (about 4 min.), adding peas in last 2 min. of cooking.
- Remove pan from heat; stir in juice and basil.
- Serve immediately with lime wedges and toasted coconut on top of rice or noodles.
Tasty Tip:
- Canned coconut milk naturally separates. Pour the contents of the can into a bowl and whisk cream and milk together until homogenous, then measure.
