# Components:
→ Chicken
01 - 600 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium onion, thinly sliced
05 - 100 grams snow peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Curry Sauce
08 - 2 tablespoons red Thai curry paste, adjusted to taste
09 - 400 milliliters full-fat coconut milk
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce (use gluten-free if needed)
12 - 1 teaspoon brown sugar
13 - Juice of 1 lime
→ Garnish
14 - Fresh cilantro leaves, chopped
15 - 1 red chili, thinly sliced (optional)
16 - Lime wedges
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté until lightly browned, approximately 4–5 minutes. Remove the chicken from the pan and set aside.
02 - In the same pan, add the sliced onions, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its flavors.
03 - Add the sliced bell peppers and snow peas to the pan. Cook for 2–3 minutes, stirring frequently, until the vegetables are tender-crisp.
04 - Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine all ingredients. Return the seared chicken to the pan. Reduce the heat to a simmer and cook uncovered for 12–15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
05 - Stir in the lime juice. Taste and adjust seasoning with additional fish sauce or sugar if necessary. Serve hot, garnished with fresh cilantro leaves, sliced red chili (if using), and lime wedges.
