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!

[ingredients title=”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)


[directions title=”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