Name: Thai Green Curry Chicken with Snow Peas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 tablespoons olive oil or coconut oil; 1 medium yellow onion, halved and thinly sliced; 1 1/2 tablespoons minced fresh ginger root (from a 2-inch piece); 1 1/2 pounds boneless, skinless chicken breasts, sliced crosswise into 1/2-inch pieces; 1 can unsweetened coconut milk; 1/2 cup low salt chicken broth; 3 tablespoons store-bought Thai Green Curry Paste*; 1 teaspoon brown sugar; 1 teaspoon Thai fish sauce; 1-2 red chili peppers, seeds and ribs removed, finely chopped - I love using red fresno peppers. Thai red chilies or red jalapeño peppers are also great choices.; 1/3 cup packed fresh basil leaves, roughly chopped; 2 tablespoons chopped cilantro leaves; 8 ounces snow peas (about 2 1/2 cups), stringed; 6 green onions, trimmed and thinly sliced crosswise; Optional Garnish:; Additional chili peppers, sliced crosswise; A sprinkle of slivered basil; Suggested Accompaniment; Cooked white rice; *Note: See post for green curry paste recommendations. Also note that store-bought curry pastes differ dramatically in heat, so add 1 tablespoon at a time and test for your desired amount of heat.

Description

Chicken and snow peas in a fragrant spicy Thai curry sauce.

Ingredients

Scale

2 tablespoons olive oil or coconut oil
1 medium yellow onion, halved and thinly sliced
1 1/2 tablespoons minced fresh ginger root (from a 2-inch piece)
1 1/2 pounds boneless, skinless chicken breasts, sliced crosswise into 1/2-inch pieces
1 can unsweetened coconut milk
1/2 cup low salt chicken broth
3 tablespoons store-bought Thai Green Curry Paste*
1 teaspoon brown sugar
1 teaspoon Thai fish sauce
1-2 red chili peppers, seeds and ribs removed, finely chopped - I love using red fresno peppers. Thai red chilies or red jalapeño peppers are also great choices.
1/3 cup packed fresh basil leaves, roughly chopped
2 tablespoons chopped cilantro leaves
8 ounces snow peas (about 2 1/2 cups), stringed
6 green onions, trimmed and thinly sliced crosswise
Optional Garnish:
Additional chili peppers, sliced crosswise
A sprinkle of slivered basil
Suggested Accompaniment
Cooked white rice
*Note: See post for green curry paste recommendations. Also note that store-bought curry pastes differ dramatically in heat, so add 1 tablespoon at a time and test for your desired amount of heat.

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Instructions

Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Stir-fry onion and ginger for two minutes or so, until fragrant. Add sliced chicken and stir fry for 3-4 minutes until it all loses its pink color. Transfer chicken and onions to a bowl and set aside.
Add coconut milk, chicken broth and curry paste to the skillet. Bring to a boil. Lower to a gentle simmer and cook for 3 minutes or so, to thicken the sauce. Stir in sugar, fish sauce, basil, cilantro and chopped chili peppers. Return chicken to skillet and cook, stirring, for a minute. Add snow peas and simmer gently for 3-4 minutes longer, or until chicken is cooked through. Remove from heat. Stir in scallions. Season with a little salt, to taste.
Serve with rice and garnish with chili peppers and basil, if you like.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Lunch or Dinner
Method: Sauté
Cuisine: Thai

Keywords: coconut curry chicken and snow peas, Thai green chicken curry with snowpeas