Ingredients:

  • 2 tbsp (30 ml) Neutral oil
  • 3 tbsp (45g) Red or Green Thai curry paste
  • 2 cloves Garlic, minced
  • 1 tbsp (15g) Fresh ginger, grated
  • 1 stalk Lemongrass, bruised and cut into 2-inch pieces
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 Red bell pepper, thinly sliced
  • 1 cup (150g) Snap peas or sliced bamboo shoots
  • 1 small White onion, wedged
  • 1 can (13.5 oz / 400ml) Full-fat coconut milk
  • 0.5 cup (120ml) Low-sodium chicken broth
  • 1 tbsp (15ml) Fish sauce
  • 1 tbsp (12g) Brown sugar
  • 1 tbsp Fresh lime juice
  • 0.25 cup Fresh cilantro or Thai basil, torn

Instructions:

  1. Heat oil in a large deep skillet over medium-high heat. Add chicken pieces in a single layer and sear until golden brown (3-4 minutes). Remove and set aside.
  2. Lower heat to medium. Add curry paste to the skillet and stir constantly for 1-2 minutes until fragrant and oil begins to separate.
  3. Stir in minced garlic, grated ginger, and bruised lemongrass. Cook for 1 minute until aromatics are fragrant.
  4. Pour in coconut milk, chicken broth, fish sauce, and sugar. Scrape the bottom of the pan to deglaze and bring to a gentle simmer.
  5. Return chicken to the pan with onions and bell peppers. Simmer for 8-10 minutes until chicken is cooked through and sauce thickens.
  6. Add snap peas in the final 2 minutes of cooking to maintain a crisp-tender texture.
  7. Remove from heat. Stir in lime juice and fresh herbs. Adjust seasoning with fish sauce or sugar to taste before serving.