Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch chunks
- salt and pepper to taste
- 2 shallots minced
- 1 red bell pepper thinly sliced
- 3 garlic cloves minced
- 3 Tbsp red curry paste
- 1 Tbsp grated ginger
- 1 tsp tumeric
- 1 150z can coconut milk
- 1 cup broccoli florets
- 1 cup snap peas
- cilantro and limes for serving
Instructions
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Heat the olive oil in a large stockpot or dutch oven over medium heat. Add the chicken and season with salt and pepper. Add the shallots, garlic and red bell pepper and cook until tender, about 3-5 minutes.
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Stir in the red curry paste, ginger and turmeric and cook for 1 minute. Stir in the coconut milk and bring to a boil. Reduce to a simmer and cook for about 15minutes, stirring occasionally.
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Add the veggies and cook until tender, about 5 minutes.
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Serve with cilantro and limes.
