Thai Chicken Curry with Snap Peas
Serves 4
2 tablespoons sesame seed oil, divided
1 bell pepper, cut into thin stripes before cutting them into thirds
1 large carrot, diced
½ red onion, diced
3 tablespoons red Thai curry paste
2x 15 ounce (~800 milliliters) cans coconut milk
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 teaspoons salt
2 teaspoons pepper
1 pounds boneless, skinless chicken breast, cut into bite-sized pieces
~1 cup (200 grams) snap peas/sugar snap peas, cut into thirds
2 green onions, thinly sliced, plus more for garnish
3 Thai chilies, thinly sliced into small rings (or 1 jalapeno, finely diced)
1-2 tablespoons ginger, minced
Fresh cilantro, for garnish
Rice, for serving
Heat a large pot over medium heat. As the pot is heating up, add 1 tablespoon of sesame seed oil. Once the oil is hot, add in the bell pepper, carrots, and onions. Stirring occasionally, sauté the veggies, allowing them to soften and for the onion to start turning glassy, about 4-5 minutes. Transfer the veggies from the pot to a bowl and set aside.
In the same pot, add the remaining 1 tablespoon of sesame seed oil and let it get hot. Once hot, add the red Thai curry paste. Stir the paste around the pot, breaking it up as you go along, and let it sauté for 1-2 minutes.
Pour in the coconut milk, soy sauce, white wine vinegar, salt, and pepper and stir everything together until well blended. If you notice that there are still larger pieces of the curry paste, use a wooden spoon to break it up.
Carefully, add in the chicken, snap peas, green onions, Thai chilies, and ginger to the pot. Add in the sautéed bell peppers, carrots, and onions that you set aside. Reduce the heat to low and let the curry simmer for 20-30 minutes, allowing all the flavors to blend. If you notice too much liquid being cooked off, put a lid on the pot.
Serve over rice and garnish with additional green onions and cilantro.
Enjoy!