Thai Red Curry with Chicken

Ingredients

• 1 pound chicken breasts, (or thighs, boneless and skinless)
• 2 tablespoons olive oil, (divided)
• 4 cloves garlic, (minced)
• 1 teaspoon dried red chili flakes
• 1 large onion, (peeled and diced)
• 1 medium red bell pepper, (seeded, diced or sliced)
• 1 medium orange bell pepper, (seeded, diced or sliced)
• 1 medium yellow bell pepper, (seeded, diced or sliced)
• 6 medium mushrooms
• 24 snow peas, (or sugar-snap peas)
• 2 14 oz .(396 ml) cans full-fat coconut milk
• 1/4 cup fish sauce
• 1/4 cup red curry paste
• 4 teaspoons fresh ginger root, (finely grated)
• 2 tablespoons coconut sugar, (or brown sugar, or Golden Monkfruit sweetener)
• 1/4 cup lime juice, (from 2 limes)
• 2 green onions, (thinly sliced)
• 1/2 cup cilantro leaves, (finely chopped)
• 1/2 cup basil leaves, (finely chopped)
• 1 medium lime (quartered, for garnish)

Instructions

1. 1

   Begin by cooking the rice. Rinse it first. You can either cook it in an Instant Pot (2 cups rice with 2 cups water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)

2. 2

   Slice the chicken breasts into 1/4 inch slices, then in half. In a medium bowl, toss the chicken pieces with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside in the fridge.

3. 3

   Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside.

4. 4

   Heat 2 teaspoons oil in a skillet over medium heat. Cook chicken pieces until no longer pink inside. Remove to a clean bowl and set aside.

5. 5

   Heat another 2 teaspoons oil in a skillet over medium heat. Sauté diced onions, mushrooms and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.

6. 6

   Pour the coconut curry sauce to the pan. Simmer over low heat until reduced by half.

7. 7

   Add the bell peppers, onions, mushrooms and chicken back into the pan.

8. 8

   Add the snow peas to the pan. Sprinkle with half the herbs and half the green onions and stir to combine. Cook just until the snow peas are crisp tender.

9. 9

   Taste and adjust the seasoning if necessary. Serve over rice or noodles. Garnish with the remaining cilantro, basil and sliced green onions.