Ingredients
- 1 lb boneless, skinless chicken thighs, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 2-3 tbsp Thai red or green curry paste
- 1 bell pepper, sliced
- 1 cup carrots, sliced
- 1 cup snow peas or snap peas
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 onion, sliced
- 1 tbsp vegetable oil
- Fresh basil, for garnish
- Fresh cilantro, for garnish
- Salt, to taste
- Lime juice, to taste
Instructions
- Prepare your ingredients by chopping the chicken and vegetables.
- Heat oil in a large skillet over medium heat and sauté garlic, ginger, and onions until fragrant.
- Add curry paste and fry for a minute to enhance flavors.
- Cook the chicken in the skillet until golden brown.
- Pour in coconut milk and let it simmer for 10-15 minutes.
- Add chopped vegetables and cook until they are tender, about 5 minutes.
- Stir in fresh basil and cilantro.
- Taste and adjust seasoning before serving over jasmine rice or with naan.
Notes
Feel free to substitute chicken with tofu or shrimp, and use any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai