Thai Chicken Curry and Rice

1Chicken in a flavorful, rich and creamy coconut sauce spiced with red curry.  Serve over Jasmine or white rice and you have a complete meal.


  • 1 1/2 lbs chicken breasts or thighs (boneless, skinless), cubed
  • 1 (14oz) can coconut milk (not coconut cream)
  • 1 medium red bell pepper, cut in strips and then in half
  • 1 cup sugar snap peas, fresh or frozen (that have been thawed)
  • 1/3 cup cilantro, chopped
  • 3 green onions, chopped white and green part
  • 2 large garlic cloves, minced
  • 2 tbs canola, peanut or vegetable oil
  • 1 tbs brown sugar
  • 1 tbs fresh grated ginger
  • 1 tbs lime juice
  • 2 to 3 tsp of red curry paste
  • 2 tsp Asian fish sauce (optional)
  • 1/4 tsp salt
  • 1/2 tsp grated lime zest
  • freshly ground pepper

  • 2 cups of cooked Jasmine rice or white rice


  1. In a large skillet, sauté cubed chicken in oil over medium high heat until lightly browned. It is best to do this in two batches. If you put too much chicken in all at once, it will end up steaming the chicken rather than browning.
  2. Remove chicken to plate and reserve.
  3. Add red pepper and sauté in skillet for 2 minutes, stirring often.
  4. Add garlic, ginger and green onion. Cook for a minute, stirring often. (Be sure not to brown the garlic or ginger.)
  5. Add curry paste and cook for another minute, stirring to incorporate with the vegetables.
  6. Add chicken back to the pan along with sugar snap peas, coconut milk, brown sugar, lime juice, fish sauce, salt and pepper. Combine well.
  7. Gently simmer uncovered for about 10 minutes. Add cilantro and lime zest, simmer for another 5 minutes.
  8. Check for seasonings, add more red curry paste or salt and pepper if desired. (If you don't use fish sauce, you may need to add additional salt.)
  9. Serve over hot cooked rice.


- Red curry paste is spicy, so add it by teaspoon to your liking. 

- Measure cilantro first and then chop.


- Use a spoon to peel fresh ginger. Peel left over ginger and store in a baggie in your freezer. Ginger can be easily grated frozen also.


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