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”]
- Prep chicken, slice onion, bell pepper and trim sugar snap peas.
- 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.
- Add onion & salt and stir until onion is soft, about 3 minutes.
- Add bell pepper and stir to combine.
- 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.
- 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.
- Stir in the fresh basil and lime juice.
- Serve over rice or rice noodles with some lime wedges & ENJOY!
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Author: Jennifer Kuhar