Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 can (400ml) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 carrot, sliced
- 1 tablespoon fish sauce
- 1 lime, juiced
- Fresh basil and cilantro for garnish
- 1 tablespoon oil for sautéing
Instructions
- Chop the chicken into bite-sized pieces and slice your vegetables.
- In a large skillet or wok, heat oil over medium heat and add the red curry paste, cooking for about one minute.
- Add the chicken pieces to the skillet and toss until coated, cooking for 5-7 minutes until nearly cooked through.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the chopped vegetables and let simmer for about 10 minutes until tender.
- Stir in fish sauce, lime juice, and fresh basil.
- Serve hot over jasmine rice, garnished with cilantro.
Notes
Always taste as you go and adjust the seasoning to your preference. For a spicier curry, add more chili paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai