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A fragrant, coconut milk-based curry featuring tender chicken pieces and colorful veggies that’s bursting with flavor! Serve this dish over rice for a complete meal that’s utterly delightful!
Cut the chicken thighs into bite-sized pieces.
In a large skillet, heat a tablespoon of oil over medium heat.
Add the chicken pieces and cook until browned, about 5-7 minutes.
Stir in the red curry paste and cook for another minute until fragrant.
Pour in the coconut milk, and stir to combine with the curry paste.
Add sliced bell peppers, carrots, and snow peas to the skillet.
Stir in the fish sauce and brown sugar, then bring to a gentle boil.
Reduce the heat and let simmer for about 15 minutes until the vegetables are tender and the chicken is cooked through.
Remove from heat and stir in fresh basil leaves.
Serve hot over cooked jasmine rice.
