Recipe for Creamy Coconut Chicken Curry with Vegetables

A mild and fragrant curry featuring tender chicken simmered in a rich coconut milk sauce.

Ingredients

Chicken

• 600g chicken breast, sliced
• 15ml vegetable oil
• 5g salt
• 2g black pepper

Sauce

• 400ml coconut milk
• 30ml red curry paste
• 1 onion, diced
• 200g snap peas
• 1 red bell pepper, sliced
• 15ml fish sauce
• 10g brown sugar

Preparation

Cooking

1. Heat 15ml oil in a large pan and fry the chicken for 5 minutes until browned then set aside
2. Sauté the onion and bell pepper in the same pan for 4 minutes until they begin to soften
3. Stir in 30ml curry paste and cook for 1 minute until fragrant

Simmering

1. Pour in 400ml coconut milk and bring to a gentle simmer over medium heat
2. Add the chicken back to the pan along with the snap peas, fish sauce, and sugar
3. Cook for 10 minutes until the sauce thickens and the vegetables are tender
4. Serve hot with steamed jasmine rice or quinoa

Tips

• Use full-fat coconut milk for a much richer and creamiest sauce consistency
• Add a squeeze of fresh lime juice at the end to balance the sweetness of the coconut
• Feel free to add more vegetables like spinach or baby corn to increase the nutritional value