Sugar Snap Pea Curry with Chicken Strips
Sugar Snap Pea Curry with Chicken Strips is a flavorful dish featuring tender chicken strips cooked in a rich, spiced curry sauce alongside crisp sugar snap peas. The curry sauce is typically made with a blend of spices such as turmeric, cumin, coriander, and ginger, combined with coconut milk or a tomato-based sauce to create a creamy, aromatic base. The sugar snap peas add a fresh, crunchy texture and a slight sweetness that balances the heat and spices of the curry. This dish is usually served over rice or with naan bread, making for a satisfying and well-rounded meal.
Ingredients
- 21.2 oz chicken tenders
- 17.6 oz snow peas
- 2 pak choi cabbages
- 2 organic limes
- 1 bunch of cilantro
- 13.5 fl oz coconut milk
- 6.8 fl oz coconut cream
- 8 tbsp nuoc-mâm sauce
- 1 tbsp green curry paste
- 1 tbsp coconut oil
- 1 tsp coconut sugar
- Salt
- Pepper
Instructions
- Cut the chicken strips into three pieces each. Halve the sugar snap peas. Separate the pak choi leaves.
- In a wok, heat the coconut oil and grill the salted and peppered chicken pieces, then set them aside.
- Add the curry paste to the wok and loosen it with the coconut cream. Incorporate the coconut milk, fish sauce, juice of one lime, and coconut sugar. Whisk well.
- Add the pak choi leaves and sugar snap peas, and let them simmer gently for 5 minutes.
- Integrate the chicken strips, coriander leaves (without stems), and thin wedges of the remaining lime. Serve hot.
Video
Notes
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