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- 250g boneless, skinless chicken thigh or breast, bite-sized pieces
- ½ - 2 tsp fish sauce
- 2-3 Tbsp red curry paste
- ½ cup coconut milk or chicken stock
- 1 Tbsp palm sugar, finely chopped
- 1 cup sugar snap peas, string removed and cut in half on a sharp bias (see video for how to prep)
- 3 kaffir lime leaves, julienned
- ¼ cup fingerroot, julienned (optional)
- 2 stems young peppercorns (optional)
- ½ cup cherry tomatoes, halved (see note)
- 1 cup Thai basil or holy basil
- Jasmine rice for serving
Note: This is mainly to give a pop of red colour, so you can use julienned red bell peppers instead. Traditionally we use sliced red spur chilies.
Combine chicken and ½ tsp of the fish sauce in a small bowl; set aside.
In a wok or a large saute pan, add 1-2 Tbsp vegetable oil and red curry paste, saute over medium heat for 1 minute until the curry paste starts to sizzle. Deglaze with ¼ cup coconut milk or stock and stir to combine, then add sugar and stir to dissolve. Keep stirring until the mixture is thickened and oil starts bubbling around the edges of the curry paste.
Add chicken and stir until the pieces are well separated, then add the remaining coconut milk or stock. Stir until chicken is 80% done.
Once chicken is almost done, add kaffir lime leaves, fingerroot, young peppercorns, and sugar snap peas; toss just until chicken is done. Stir in tomatoes just to heat them through, then turn off the heat and taste and adjust seasoning. Stir in Thai basil and toss just to wilt.
Serve with jasmine rice.