Coop-Fresh Coconut Curry with Chicken and Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.5 (142 ratings) Prep: 20 min Cook: 35 min Serves 4 Thai cuisine 415 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Coop-Fresh Coconut Curry with Chicken and Snap Peas take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coop-Fresh Coconut Curry with Chicken and Snap Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Coop-Fresh Coconut Curry with Chicken and Snap Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coop-Fresh Coconut Curry with Chicken and Snap Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coop-Fresh Coconut Curry with Chicken and Snap Peas?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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