Yield: 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
3 tablespoons olive oil, divided
1 pound chicken tenders, chopped into bite-sized pieces
1 medium yellow onion, chopped
1 teaspoon minced garlic
1½ tablespoons red curry paste
1 (14 ounce) can coconut milk
¼ cup chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
2 cups snow peas
1 cup chopped pineapple
Steamed white or brown rice for serving
Prep Time: 10 minutes
Total Time: 30 minutes
3 tablespoons olive oil, divided
1 pound chicken tenders, chopped into bite-sized pieces
1 medium yellow onion, chopped
1 teaspoon minced garlic
1½ tablespoons red curry paste
1 (14 ounce) can coconut milk
¼ cup chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
2 cups snow peas
1 cup chopped pineapple
Steamed white or brown rice for serving
- Heat 1 tablespoon olive oil over medium-high heat. Add in the chicken and cook, stirring occasionally, for 4 to 5 minutes until the chicken pieces are lightly browned. Remove chicken from pan and set aside.
- To the same pan, add remaining olive oil and heat over medium-high heat. Add in the chopped yellow onion and cook, stirring occasionally, until the onions are translucent, about 5 to 7 minutes. Add in the garlic and cook 1 additional minute until fragrant.
- Add in the red curry paste and coconut milk and stir the mixture until the curry paste is completely dissolved in the liquid. Bring the mixture to a slow simmer and then stir in the chicken stock, fish sauce, brown sugar and lime juice. Simmer, stirring frequently, for 3 to 4 minutes.
- Reduce heat to medium low and add in the snow peas, chopped pineapple and cooked chicken. Cook for 3 to 5 minutes just until the chicken is heated and the peas are soft.
- Serve the curry on top of steamed white or brown rice.