Easy Thai Coconut Curry Chicken with Jasmine Rice Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 bell peppers (red and yellow), sliced
• 1 cup snap peas, trimmed
• 3 tablespoons red curry paste
• 1 (13.5-ounce) can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups Jasmine rice, cooked
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until shimmering.
2. Add the diced onion and cook for about 3-4 minutes until soft and translucent.
3. Stir in the chicken pieces and cook for 5-6 minutes until browned on all sides.
4. Add the sliced bell peppers and snap peas, cooking for an additional 3 minutes until just tender.
5. Stir in the red curry paste, coating the chicken and vegetables evenly, and cook for 1 more minute until fragrant.
6. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer and cook for another 10 minutes to allow flavors to meld and sauce to thicken slightly.
7. Taste and adjust seasoning if necessary. Serve the curry over cooked Jasmine rice and garnish with fresh cilantro.