- In a large skillet, heat vegetable oil over medium heat.
- Add the chicken pieces and cook until browned, about 5-7 minutes.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
- Add the bell pepper and snap peas, and simmer for 10 minutes until the chicken is cooked through.
- While the curry is simmering, rinse the jasmine rice under cold water until the water runs clear.
- Cook the jasmine rice according to package instructions.
- To prepare the spring rolls, place a spring roll wrapper on a clean surface.
- Fill with a small amount of shredded cabbage and julienned carrot.
- Roll up tightly and seal the edges with water.
- Heat oil in a deep pan and fry the spring rolls until golden brown, about 3-4 minutes.
- Serve the Thai coconut curry chicken over jasmine rice, garnish with cilantro, and enjoy with crispy spring rolls.
Notes
- Adjust the spice level by adding more or less curry paste.
- You can add other vegetables like zucchini or broccoli to the curry.
- For a vegetarian option, substitute chicken with tofu.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Fat: 25
- Carbohydrates: 60
- Fiber: 4
- Protein: 30
