Name: Coconut Curry Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 can full-fat coconut milk; 3 tbsp red curry paste; 1 large onion; 1 whole red bell pepper; 1.5 cup snap peas; 3 clove garlic; 1 tbsp fresh ginger; 1 tbsp fish sauce; 0.5 whole lime; 0.25 cup fresh cilantro; 1 tbsp vegetable oil; to taste pinch salt; to taste pinch black pepper

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380 cal38g protein12g carbs20g fat650mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Coconut Curry Chicken

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Comfort30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into bite-sized pieces1.5 lb

full-fat coconut milk13.5 oz1 can

red curry paste3 tbsp

onionsliced1 large

red bell peppercut into chunks, any color1 whole

snap peas1.5 cups

garlicminced3 cloves

fresh gingerminced1 tbsp

fish sauce1 tbsp

lime0.5 whole

fresh cilantroGarnishchopped0.25 cups

vegetable oil1 tbsp

saltto taste pinch

black pepperto taste pinch

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet in a single layer. Cook 4–5 minutes per side until golden. Transfer to a plate.

2Lower heat to medium. Add onion to the same skillet and cook 2 minutes until softened. Stir in garlic and ginger, cooking 1 minute until fragrant.

3Stir in curry paste, breaking it up so it disperses evenly. Cook 1 minute.

4Pour in coconut milk and stir well to combine. Add fish sauce and lime juice. Return chicken to the skillet along with any juices.

5Simmer 8 minutes, then add bell pepper and snap peas. Simmer another 5–7 minutes until vegetables are tender-crisp and chicken is cooked through (internal temp 165°F).

6Taste and adjust seasoning with salt, pepper, or a squeeze of lime. Garnish with fresh cilantro and serve over rice or with naan.