Name: Thai Red Curry Chicken with Snap Peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.1 lbs Chicken breast, thinly sliced; 3 tbsp Thai red curry paste; 14 oz Full-fat coconut milk; 2 cups Sugar snap peas, trimmed; 1 medium Red bell pepper, sliced; 1.5 tbsp Fish sauce; 1 tbsp Coconut sugar or brown sugar; 1 tbsp Fresh lime juice; 1 tbsp Vegetable oil; 0.5 cup Fresh Thai basil leaves

"Transport your taste buds to Thailand with this silky, aromatic red curry featuring tender chicken breast and the refreshing crunch of sugar snap peas. Balanced with zesty lime and savory fish sauce, this dish is a weeknight triumph that tastes like restaurant-quality takeout."

Ingredients

Qty	Item
1.1 lbs 500 g	Chicken breast, thinly sliced
3 tbsp 45 g	Thai red curry paste
14 oz 400 ml	Full-fat coconut milk
2 cups 200 g	Sugar snap peas, trimmed
1 medium 150 g	Red bell pepper, sliced
1.5 tbsp 22 ml	Fish sauce
1 tbsp 12 g	Coconut sugar or brown sugar
1 tbsp 15 ml	Fresh lime juice
1 tbsp 15 ml	Vegetable oil
0.5 cup 15 g	Fresh Thai basil leaves

How to Make Thai Red Curry Chicken with Snap Peas

Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly until fragrant and the oil starts to separate.

Pour in about 1/4 of the coconut milk and stir to combine with the paste into a smooth sauce. Add the sliced chicken and cook for 3-4 minutes until the outside is no longer pink.

Stir in the remaining coconut milk, bell peppers, fish sauce, and sugar. Bring to a gentle simmer for 5 minutes.

Add the sugar snap peas and continue to simmer for 2-3 minutes until they are bright green and tender-crisp.

Remove from heat. Stir in the lime juice and fresh Thai basil. Taste and adjust seasoning with extra fish sauce if needed.

Serve hot over jasmine rice or rice noodles.

·
Don't skip frying the curry paste in oil first; it blooms the spices and creates a much deeper flavor.
·
If the sauce is too thick, add a splash of chicken broth or water to reach your desired consistency.
·
For a spicier kick, add a few sliced Thai bird's eye chilies along with the bell peppers.
·
Always use full-fat coconut milk for the creamiest texture; light coconut milk can be too watery.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay very juicy in the curry. Just simmer them for an extra 2-3 minutes to ensure they are cooked through.

Is this dish gluten-free?

Most red curry pastes and fish sauces are naturally gluten-free, but always check the labels to be certain.

How long does leftover curry last?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid the coconut milk separating.

What can I use instead of Thai basil?

If you can't find Thai basil, Italian sweet basil is a decent substitute, though it lacks the slightly spicy, anise-like flavor of the original.

Video Tutorials

Thai Red Chicken Curry Recipe | How to make Chicken Thai Curry

Classic Thai Chicken Curry | Jet Tila Official

Thai Red Curry Chicken (Rich, thick coconut curry!)

Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

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