Coconut Curry Chicken

Coconut Curry Chicken

Serves 4


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
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  1. 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.).
  2. Add remaining oil to pan; swirl to coat. Add chicken; cook and stir until browned on all sides (about 2 min.).
  3. Add curry paste; stir-fry for 1 min. or until fragrant.
  4. Add coconut milk and chicken stock; bring to a simmer.
  5. 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.
  6. Remove pan from heat; stir in juice and basil.
  7. 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.