Simple Thai chicken curry with sugar snaps

A delicious colorful Thai curry with tender chicken and crunchy vegetables!

This chicken curry is another go-to dish that can be whipped up in less than 30 minutes. I always have coconut milk, curry paste and fish sauce stocked. You don’t need much more to make an awesome curry. Add some chicken and vegetables and you end up with a tasty and colorful curry that is incredibly versatile. If you have any other type of vegetables in your fridge that needs to go? Add it!

Thai curries are so versatile and forgiving that it should be in the repertoire of any cook. I have served this curry countless times and there is no one that doesn’t like it. The brown sugar and coconut milk cut the heat of the curry paste, resulting in a very mild curry that still packs tons of flavor.

Serve this curry with white rice and you can plate up this healthy curry in no time!

 

(For 4 hungry people – maybe even 6 if you add some vegetables and serve it with more rice!)

Ingredients

  • 1 big onion
  • 2 clove of garlic
  • 200g sugar snaps
  • 1 red bell pepper
  • 1 medium sized carrot
  • 600g of chicken thighs filet, without bones, skin off, but leave some of the fat on for flavor
  • 2 tablespoons sunflower oil
  • 2 tablespoon red Thai curry paste
  • 200ml coconut milk (if you have a can of 400ml: simply put the can upright into a zip-lock bag and freeze for another time)
  • 2 tablespoon Thai fish sauce
  • 2 tablespoon brown sugar
  • 3 spring onions

 

Prep your ingredients

Finely dice the onion and the garlic. Finely slice the red chili pepper. Cut of the stems of the sugar snaps and halve them diagonally. Dice a red bell pepper and shave a carrot into long strips with a vegetable peeler.

Cut the chicken thighs into bite sized cubes.

Make an awesome curry out of your ingredients

Heat the oil in a large frying pan and slowly fry your onion until translucent.

Turn up the heat to very high and add the chicken as well as the garlic. Fry until everything is browned on all sides, in about 3 minutes.

Stir in the curry paste, coconut milk, Thai fish sauce and the brown sugar. Simmer for 3 minutes on high heat.

Reduce the heat to medium-high. Add the sugar snaps, bell pepper and carrot. Mix carefully and let simmer for another 5 minutes. In the meantime, slice up the spring onions.

Once the curry has finished simmering and the chicken is cooked through, add the sliced spring onions and give a good stir.

Divide this delicious chicken curry among bowls and garnish with some more spring onion and some chili!

 

Please let me know in the comments what you think of the recipe! Would you like more spice or think there should be more vegetables in here? Leave your comment and help to make this even better!

 

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