Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 450g)
  • 1 medium yellow onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons green curry paste (adjust to taste for spice level)
  • 1 (13.5 ounce/400ml) can full-fat coconut milk
  • 1 cup chicken broth (240ml)
  • 1 red bell pepper, seeded and sliced (approx. 150g)
  • 1 green bell pepper, seeded and sliced (approx. 150g)
  • 1 cup snow peas, trimmed (approx. 100g)
  • 1 tablespoon fish sauce (optional, for umami)
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon brown sugar (or palm sugar)
  • Fresh cilantro leaves, for garnish
  • Optional: 1-2 Thai bird chiles, finely minced (for extra heat)
  • Cooked jasmine rice (optional)

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and ginger; cook until fragrant, about 30 seconds.
  3. Stir in green curry paste and cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Return chicken to the skillet. Add bell peppers and snow peas. Simmer until chicken is cooked through and vegetables are tender-crisp, about 5-7 minutes.
  6. Stir in fish sauce (if using), lime juice, and brown sugar. Taste and adjust seasoning as needed.
  7. Garnish with fresh cilantro and serve hot over jasmine rice. Enjoy your thai chicken curry!