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Home Pricing Community My Recipes

Home Pricing Community My Recipes

phillych3zst3ak

Thai-style coconut chicken curry

2.0

1½ cups chicken or vegetable broth

2 tablespoons Thai red or green curry paste

2 teaspoons sugar

8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1 Yukon Gold potato (8 ounces), peeled and cut into 1-inch pieces

1 small red, orange, or yellow bell pepper, stemmed, seeded, and chopped

4 ounces sugar snap peas, strings removed, cut on bias into ½-inch pieces

½ cup canned coconut milk

2 tablespoons chopped fresh Thai basil, basil, cilantro, or mint

1 tablespoon fish sauce

1 tablespoon lime juice

Bring broth to simmer in medium saucepan over medium-low heat then whisk in curry paste and sugar until dissolved. Add chicken and potato, bring to simmer, and cook until tender, 8 to 10 minutes.
Stir in bell pepper and snap peas and cook until just tender, 3 to 5 minutes.
Off heat, stir in coconut milk, basil, fish sauce, and lime juice and season with salt and pepper to taste. Serve.
Curry can be refrigerated for up to 3 days.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 39 weeks ago

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