Ingredients
- 3 tbsp red curry paste
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp vegetable oil
- 14 oz coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lb chicken thighs (sliced)
- 1 cup bell peppers (sliced)
- 1 cup snap peas
- fresh basil
- rice for serving
Instructions
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1Heat oil in a large pan over medium heat. Add curry paste, garlic, and ginger. Cook for 1-2 minutes until fragrant.
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2Pour in coconut milk and chicken broth. Stir to combine with the paste.
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3Add fish sauce and brown sugar. Add the sliced chicken and bring to a simmer.
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4Cook for 10 minutes, then add bell peppers and snap peas. Continue cooking until vegetables are tender.
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5Stir in fresh basil and serve over rice.
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