Description
A flavorful and comforting dish featuring tender chicken and vibrant vegetables in a rich coconut milk sauce.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large pan, heat a little oil over medium heat. Add garlic and ginger, and sauté until fragrant.
- Add chicken pieces and cook until browned.
- Stir in red curry paste, fish sauce, and brown sugar. Cook for another minute.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add red bell pepper and snap peas, bringing the mixture to a gentle simmer.
- Cook for about 20 minutes until the chicken is cooked through.
- Serve over jasmine rice, garnished with fresh basil leaves.
Notes
Adjust the spiciness by varying the amount of red curry paste according to personal preference. Experiment with different vegetables based on availability.
