Coconut Curry Chicken | Kowalski's Markets

Ingredients

• 2 tbsp. coconut (or canola) oil
• divided
• ½ red onion
• cut into 1" squares
• 1 ½ cups bell pepper strips (about ¼" wide)
• 1 lb. boneless skinless chicken breasts
• cut into 1" pieces
• 1 tbsp. red curry paste (such as Thai Kitchen brand)
• 1 cup canned coconut milk
• ½ cup chicken stock
• 2 tbsp. brown sugar
• 1 tbsp. fish sauce
• 1 cup (about 4 oz.) sugar snap peas
• 2 tbsp. freshly squeezed lime juice
• ¾ oz. fresh basil leaves
• torn
• - lime wedges
• toasted coconut
• and prepared rice or rice noodles
• for serving