Ingredients
- 1 1/2 tablespoons coconut oil
- 1 pound boneless skinless chicken breast diced into cubes
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 red bell pepper sliced
- 3 tablespoons Thai red curry paste plus more to taste
- 1 can 14 ounces coconut milk
- 1/3 cup vegetable broth
- 1 1/2 tablespoons soy sauce
- Kosher salt to taste
- 2 teaspoons brown sugar
- 1 cup chopped carrots
- 1 cup snap peas
- 1/3 cup fresh basil leaves chopped
- 2 teaspoons fresh lime juice
- Cooked jasmine rice for serving
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add the chicken and cook until mostly done, about 5-7 minutes.
- Add chopped onion, minced garlic, and ginger to the skillet and sauté until onion is translucent, about 5 minutes.
- Stir in the red bell pepper and cook for an additional 3 minutes.
- Stir in Thai red curry paste and cook for 2 minutes. Add coconut milk, vegetable broth, soy sauce, salt, and brown sugar. Bring to a simmer.
- Add chopped carrots and snap peas to the skillet. Simmer for 10-15 minutes or until vegetables are tender.
- Stir in chopped basil and lime juice. Season to taste with more curry paste or salt if needed. Serve hot over cooked jasmine rice.
