Easy Red Curry with Chicken, Bell Peppers & Sugar Snap Peas

Easy Red Curry with Chicken, Bell Pepper & Sugar Snap Peas

I’ve said before, but I am crazy for curry.  All types of curry, really, and this dish does not disappoint!  It’s so easy, and takes about 25 minutes from start to finish with  a little help from a store-bought rotisserie chicken or by adding some grilled chicken to your meal prep a few days ahead.  I don’t really crave Thai takeout too often when I know I can make this crazy good dish at home. I feel better knowing exactly what is going into it since I’m the hands preparing it.  Does that make me crazy?  I think it’s makes me feel more healthy, honestly, which is a plus, right!?  I usually keep a jar of curry paste in our pantry since I have this dish pretty down pat for a weeknight meal.  If I am stuck in a crunch, I know I can zip into a grocery store, pick up a rotisserie chicken and a few fresh ingredients and away I go.  This dish is so satisfying and you can switch it up by using green curry paste or by using crispy tofu….because you know you’ll want to make again!

What you'll need

  • 1 tablespoon coconut oil (or olive oil)
  • ¼ cup red curry paste (or more if you like)
  • 1 ½ teaspoons freshly grated ginger
  • ½ teaspoon finely grated lime zest
  • 1 medium onion, sliced into ½-inch strips
  • 1 teaspoon kosher salt
  • 1 red bell pepper, sliced into ¼-inch strips
  • 1 cup low-sodium chicken broth
  • 4 cups ½-inch cubed cooked chicken                                                                                         (about 3 medium-sized cooked chicken breasts or a 2 ½ lb rotisserie chicken)
  • ½ pound sugar snap peas, trimmed (about 2 ½ cups)
  • 1 14-ounce coconut milk
  • ¼ cup basil leaves
  • 1 tablespoon fresh lime juice
  • Cooked rice or rice noodles
  • Lime wedges for serving & micro-greens for garnish (optional)

Prep + Cook

  1. Prep chicken, slice onion, bell pepper and trim sugar snap peas.
  2. Heat oil in a medium Dutch oven or cooking pot over medium heat.  Add curry paste, ginger, and lime zest, stirring until heated through, about 1 minute.
  3. Add onion & salt and stir until onion is soft, about 3 minutes.
  4. Add bell pepper and stir to combine.
  5. Add chicken stock and bring to a boil, then reduce heat down to a low simmer until pepper is a crisp-tender, about 3 minutes.
  6. Add chicken, snap peas, and coconut milk and cook over medium heat.  Be careful to not return to a boil and cook for another 5 minutes.
  7. Stir in the fresh basil and lime juice.
  8. Serve over rice or rice noodles with some lime wedges & ENJOY!


Serves 4

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Author:  Jennifer Kuhar

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