Thai Chicken Curry
Serves 415 mins prep20 mins cook
This Thai Chicken Curry is creamy, delicious, and packed with an incredibly rich flavor. It features tender chicken breast, vibrant snap peas, and red bell pepper, all brought together in a delightful coconut milk sauce with fragrant ginger and garlic. Served with coconut rice, it's a satisfying meal perfect for any time.
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What you need
Instructions
1: Add coconut rice ingredients to a rice cooker and set aside. 2: Slice red pepper and clean snap peas. 3: Thinly slice chicken breast and sauté in avocado oil, season with salt and pepper, and cook until golden; set it aside. 4: To the same pan, add more oil, sauté ginger and garlic quickly, then add red curry paste and coconut milk, coconut sugar, fish sauce, snap peas, and red pepper; cook for about 5 minutes until softened. 5: Squeeze the juice of 1 lime and bring the chicken back into the pan; pour in the cornstarch slurry and finish with crushed red pepper. 6: Serve with coconut rice, topped with basil leaves and cilantro, and enjoy!View original recipe