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coconut curry chicken stir fry with red bell pepper and peas in a wide horizontal shot, creamy orange-red curry sauce, served over jasmine rice in a wide bowl, garnished with cilantro and lime, on a warm wooden table, natural light, shallow depth of field, landscape orientation

Coconut Curry Chicken Stir Fry

Delicious chicken simmered in cozy coconut curry sauce with bell peppers and peas. Creamy and warming!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1 can coconut milk 13.5 oz
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • 2 tbsp vegetable oil
  • 1 red bell pepper sliced
  • 1/2 cup frozen peas
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned, about 5 minutes. Remove.
  2. Add the remaining oil and the curry paste and cook 1 minute until fragrant.
  3. Pour in the coconut milk, fish sauce, and brown sugar and bring to a simmer.
  4. Add the bell pepper and return the chicken, simmering 5 minutes until the sauce thickens slightly.
  5. Stir in the peas and lime juice and cook 2 minutes more.
  6. Top with cilantro and serve over jasmine rice.

Notes

Shake the coconut milk can before opening so the cream and liquid blend smoothly.