Servings 4 servings
Ingredients
- 3 Tablespoon extra-virgin olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, cut into strips
- 3 Tablespoons red curry paste
- 1 Tablespoon yellow curry powder
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 (14-oz.) can unsweetened coconut milk
- 1 cup frozen peas
- 1 Tablespoon lime juice
- Cooked white rice, for serving
Instructions
- Add 2 tablespoons oil to a large skillet set over medium heat. Once the oil is hot, add the onions, garlic and red peppers. Cook, stirring constantly, until the onions are translucent, about 3 minutes. Add the curry paste and curry powder and cook, stirring constantly, an additional 2 minutes.
- Push the vegetables to one side of the pan then increase the heat to medium-high.
- Add the remaining 1 tablespoon oil then add the chicken and a pinch of salt and cook, stirring occasionally, until it is browned on all sides, about 5 minutes. (It does not have to be fully cooked at this point.)
- Stir in the coconut milk and peas then bring the curry to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 5 minutes.
- Remove the curry from the heat then stir in the lime juice. Taste and season with salt then serve over rice.
Notes
- You can use either chicken thighs or chicken breasts. I prefer chicken thighs because they’re nearly impossible to overcook so they stay moist and tender.
- I love spooning this curry over basmati rice (my creamy coconut rice recipe would be amazing here!) and pairing it with warm naan to soak up all that delicious golden sauce. Garnish with fresh cilantro for an extra pop of flavor.
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