Thai Coconut Curry Chicken with Snap Peas
Creamy red-curry style chicken with coconut milk and crisp snap peas over rice.
Total
30 min
Prep
10 min
Cook
20 min
Serves
1
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Recipe serves 1
Ingredients
- 170 g chicken breast, sliced
- 1.5 tbsp red curry paste
- 3/4 cup coconut milk
- 1/3 cup chicken broth
- 1 tsp fish sauce
- 1 tbsp lime juice
- 1 cup snap peas
- 0.5 cup bell pepper
- 1 tsp neutral oil
- 0.75 cup cooked rice
Instructions
- 1
Heat oil in a saucepan over medium. Add red curry paste and stir 30–45 seconds until fragrant.
- 2
Add chicken and cook 3–4 minutes until it starts to turn opaque.
- 3
Stir in coconut milk and chicken broth; simmer 8–10 minutes until chicken is cooked.
- 4
Add snap peas and bell pepper; simmer 2–3 minutes until crisp-tender.
- 5
Season with fish sauce and finish with lime juice. Serve over rice.
Nutrition per serving
Calories
820
41% of a 2,000 kcal day
| Protein | 45 g |
| Carbohydrate | 55 g |
| Fat | 49 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 980 mg |
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