Coconut curry chicken


2 tbsp. coconut (or canola) oil, divided
½ red onion, cut into 1" squares
1 ½ cups bell pepper strips (about 1/4" wide)
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 tbsp. red curry paste, such as Thai Kitchen brand
1 cup canned coconut milk
½ cup chicken stock
2 tbsp. brown sugar
1 tbsp. fish sauce
1 cup sugar snap peas (about 4 oz.)
¾ oz. fresh basil leaves, torn
2 tbsp. fresh squeezed lime juice

  • lime wedges, toasted coconut and prepared rice or rice noodles, for serving

Heat 1 tbsp. oil in an extra-large nonstick skillet over medium-high heat. Add onions and bell peppers; cook and stir until vegetables are crisp-tender (about 4 min.). Add remaining oil to pan; swirl to coat. Add chicken; cook and stir until browned on all sides (about 2 min.). Add curry paste; stir-fry 1 min. or until fragrant. Add coconut milk and chicken stock; bring to a simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended; cook until thoroughly hot and chicken is cooked through, adding peas in last 2 min. of cooking (about 4 min.). Remove pan from heat; stir in basil and juice. Serve immediately with lime wedges and toasted coconut on top of rice or noodles.