Coop-Fresh Coconut Curry with Chicken and Snap Peas

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant curry simmered with tender chicken pieces, fresh snap peas, and creamy coconut milk, inspired by the vibrant energy of a backyard chicken flock. This Thai-inspired curry recipe, ready in about 55 minutes, pairs bone-in chicken thighs, coconut milk, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Thai cuisine 415 cal/serving

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Ingredients

1.5 pounds bone-in chicken thighs
13.5 ounces coconut milk
1 cup snap peas
2 tablespoons red curry paste
1 cup chicken stock
2 tablespoons lime juice
1/4 cup fresh cilantro
1 tablespoon vegetable oil

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season with salt and pepper. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering, then add chicken skin-side down and cook for 5 minutes until golden brown.
Step 2: Flip chicken, add 2 tablespoons red curry paste, and cook for 1 minute until fragrant. Stir in coconut milk and chicken stock, then return chicken to pot.
Step 3: Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is tender. Add snap peas and cook for 3 more minutes until bright green.
Step 4: Remove chicken, skim excess fat from sauce, then stir in lime juice and half the cilantro. Return chicken to pot and simmer for 2 minutes. Serve garnished with remaining cilantro.