Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry

[Photographs: Yasmin Fahr]

One of my favorite parts about this recipe is the fresh greens and herbs that top it. I love the crunch of the bean sprouts, the brightness of the cilantro and that kick from the jalapenos. You can add other vegetables like julienned carrots or herbs like Thai basil, if you prefer. But please make sure to serve it with something that can soak up that delicious sauce.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry

About This Recipe

Yield:Serves 2
Active time:20 minutes
Total time:30 minutes
This recipe appears in: Skillet Suppers: Chicken with Snap Peas, Mushrooms and Coconut Curry

Ingredients

  • 1 ½ tablespoons canola or vegetable oil
  • 1 pound oyster mushrooms
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 ½ tablespoons Thai green or red curry paste
  • 1 cup homemade or store-bought low sodium chicken stock
  • 1 (13 1/2 ouce) can coconut milk
  • 1 pound skinless, boneless chicken breasts
  • 3 cups snap peas
  • 1 tablespoon fish sauce
  • 1 cup bean sprouts
  • ½ cup watercress
  • ½ cup picked cilantro leaves
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 tablespoon fresh juice from 1 lime
  • ¼ teaspoon sugar
  • Lime wedges, for serving

Procedures

  1. 1

    Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add the mushrooms, season with salt and pepper, and cook until browned, about 2 to 3 minutes. Lower heat to medium and add garlic. Cook, stirring, until fragrant, about 30 seconds. Add curry paste and cook, stirring, until fragrant, another 30 seconds. Add the stock and coconut milk and bring the mixture to a simmer. Add the chicken breasts and adjust the heat to maintain a simmer. Cook until the chicken has cooked through, 16 to 20 minutes, turning over halfway. Remove chicken from the pan and place on a small plate until cool enough to handle.

  2. 2

    Meanwhile, reduce heat under skillet to low and add the snap peas. When chicken is cool enough to handle, shred into bite-sized chunks with fingers. Add the chicken back to the pan. Continue cooking until snap peas are just cooked through but still crunchy, about 2 minutes. Stir in half of fish sauce

  3. 3

    Toss beansprouts, watercress, cilantro, scallions, jalapeño, lime juice, sugar, and remaining fish sauce in a medium bowl. Transfer curry to serving bowls, top with salad, and serve immediately, passing more lime wedges tableside.

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