Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp coconut oil
  • 1 large shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 13.5 oz full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 large lime, juiced
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas

Instructions:

  1. Heat coconut oil in a large deep skillet or wok over medium-high heat. Add chicken pieces in a single layer and sear until golden brown on all sides, approximately 5–7 minutes. Remove chicken and set aside.
  2. Lower heat to medium. In the same pan, add minced shallots, garlic, ginger, and lemongrass. Sauté for 2 minutes until fragrant and translucent.
  3. Push the aromatics to the side of the pan. Add the red curry paste to the center and fry for 1 minute to bloom the spices and release essential oils.
  4. Pour in the full-fat coconut milk, fish sauce, and brown sugar. Stir well, scraping the bottom of the pan to deglaze, and bring to a gentle simmer.
  5. Return the seared chicken to the pan along with the sliced red bell peppers and snap peas. Simmer for 5–8 minutes until the sauce thickens and chicken is fully cooked.
  6. Remove the skillet from heat. Stir in the fresh lime juice and adjust seasoning with extra fish sauce or sugar if desired.
  7. Remove the lemongrass stalks before serving. Garnish with fresh cilantro and Thai basil.