Stovetop Coconut Red Curry Chicken with Mushrooms & Snap Peas over Jasmine Rice

Fast, weeknight-cozy Thai-ish curry that tastes like it simmered all day: juicy chicken breast cutlets quickly seared, then finished in a coconut-red curry sauce with mushrooms and snap peas. Serve it over fluffy rice to soak up every drop.

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Ingredients

Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $8.49 (1 lb)
Simple Truth Organic® Whole White Mushrooms (8 oz) 8 oz, sliced $3.79
Simple Truth Organic® Snap Peas (8 oz) 8 oz, strings removed if needed $5.49
Organic Jumbo White Onion 1/2 onion, thinly sliced $2.79 each
Organic Ginger Root 1 Tbsp, grated $5.99/lb
Garlic (Simple Truth Organic Garlic Bulbs 3 ct) 2 cloves, minced $2.79
Coconut milk 1 can (13.5 oz)
Red curry paste 2–3 Tbsp (to taste)
Fish sauce or soy sauce 1 Tbsp
Brown sugar 1–2 tsp
Lime 1 (juice)
Neutral oil 1 Tbsp
Jasmine rice 1 cup dry
Salt to taste
Thai basil (Simple Truth Organic® Thai Basil) a small handful (optional, torn) $2.79

Instructions

Prep rice (stove): rinse 1 cup jasmine rice. Cook with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low 12 minutes, then rest 5 minutes.
Prep aromatics and veg: slice 8 oz mushrooms, trim 8 oz snap peas, thinly slice 1/2 onion, grate 1 Tbsp ginger, and mince 2 garlic cloves.
Sear chicken (stove): pat dry 1 lb chicken cutlets and season with salt. Heat a large skillet over medium-high with 1 Tbsp neutral oil. Sear cutlets 2–3 minutes per side until lightly browned (they’ll finish in sauce). Transfer to a plate.
Build curry base: lower heat to medium. In the same skillet add sliced onion and a pinch of salt; cook 2 minutes. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
Bloom curry paste: stir in 2–3 Tbsp red curry paste and cook 30–45 seconds, scraping the pan.
Simmer sauce: add 1 can (13.5 oz) coconut milk, 1 Tbsp fish sauce (or soy sauce), and 1–2 tsp brown sugar. Bring to a gentle simmer.
Cook mushrooms: add sliced mushrooms and simmer 4–5 minutes until tender.
Finish chicken + snap peas: return chicken (and juices) to the skillet and simmer 3–5 minutes until chicken is cooked through (165°F). Add snap peas for the last 2 minutes so they stay crisp-tender.
Brighten and serve: turn off heat and stir in juice of 1 lime. Add torn Thai basil if using. Serve curry over the cooked rice with extra lime if you like.

Health notes: ~700–850 calories per serving (depends on rice + coconut milk). High protein; lots of veg. Saturated fat moderate-high from coconut milk—use light coconut milk to reduce.

Drink pairing: Wine: Coconut + gentle heat love aromatic whites with a little fruit. Styles: Off-dry Riesling, Gewürztraminer, or Chenin Blanc (Vouvray sec/demi-sec). Local-ish pick if available: Washington Riesling (Columbia Valley) is a slam-dunk with curry heat.

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