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Curry Coconut Chicken with Sugar Snap Peas, Mango, and Lime
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Curry Coconut Chicken with Sugar Snap Peas, Mango, and Lime

Course Main Course, Main Dishes and Wine Pairings
Cuisine American
Keyword Curry Coconut Chicken
Servings 4
Author Jane, adpated from "What's Gaby Cooking"

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 4 cloves garlic, chopped
  • 1-½ lb. chicken breasts, boneless and skinless, cut into 1-inch pieces
  • 2 tablespoons curry powder, mild
  • 1 15-oz can tomatoes, diced
  • 1 13.5 oz. can coconut milk, full fat
  • 1 teaspoon tomato paste
  • 1-1/2 cups sugar snap peas
  • 2 teaspoons Diamond Crystal kosher salt
  • limes, cooked brown rice, cilantro, slices of fresh mango

Instructions

  • Preheat a large sauté pan with olive oil over medium-high heat. Add the onion and red bell pepper, sauté for about 5 minutes. Add the garlic and ginger and sauté for 30 seconds longer.
  • Add the chicken and curry powder, sauté and stirring occasionally for about 10 minutes until golden.
  • Add the can of tomatoes, coconut milk, tomato paste, and salt. Bring the mixture to a boil and then reduce the heat to a simmer until chicken is completely cooked and liquid is thickened. Add the sugar snap peas and stir for another 2 minutes. Taste and adjust for salt.
  • Serve in individual shallow bowls. Spoon chicken over the brown rice and garnish with chopped cilantro, a squeeze of lime juice, and mango slices.