Red Curry Chicken with Snap Peas

I have a confession to make.  I am terrible at making rice.  I always seem to under cook it, burn it or manage to screw it up somehow.  The irony of this is that rice is easily one of my husband's favorite foods. As much as I love to cook and I can't even make rice.   

Fear not though, I have mastered a foolproof recipe for rice.  I buy it at our local Chinese food restaurant.  For $1.00, I don't have to go through stress that comes along with me making rice. I know, I know... it's the easy way out but it is just so convenient.  And convenience is exactly what I needed to go with this red curry chicken.  

Although the list of ingredients is long, this curry cooks up quick.  I'm talking weeknight quick.  Delicious and simple.  What's better than that?   There is something about curry that just warms my soul.  A little goes a long way and the lime, garlic and coconut milk really round out the flavor.  

So there you have it.  I can't cook rice but I can cook a mean curry.  And so can you!  

Red Curry Chicken with Snap Peas
1 tablespoon olive oil
1/4 onion, diced
2 chicken breasts, cubed
1/4 cup white wine
1 can light coconut milk
1 1/2 tablespoons red curry paste
3 cloves garlic, minced
zest of 1 lime
1 tablespoon honey
2 tablespoons cornstarch + 2 tablespoons water, mixed
1/4 teaspoon toasted sesame oil
1/2 teaspoon fish sauce
1/3 cup cilantro, chopped
1 cup snap peas, halved
1/4 cup sliced almonds, toasted

2 cups cooked white rice
black and white sesame seeds for garnish

Prep all of the ingredients.  Chop the veggies and chicken then get all of the spices and condiments out because one you start cooking, it moves quick.

In a large and deep saute pan, add oil and bring heat up to medium-high.  Add chicken and onion and cook until slightly browned.  Deglaze pan with white wine and then add the coconut milk, red curry paste, garlic, lime zest and honey.  Stir to combine and keep cooking over medium heat.

In a separate bowl, whisk the cornstarch and water together.  Add to pan and stir until it is completely mixed in.  Add the sesame oil and fish sauce.  Cook for another minute or two then add cilantro and snap peas just before you are ready to serve.  You want them to stay green and crunchy.  Salt and pepper to taste.

Serve on top of some cooked rice and garnish with some raw or toasted* almonds.

*To toast the almonds, heat oven to 350 degrees and spread almonds in one layer on a sheet pan.  Cook for 3-5 minutes, until slightly toasted.  Keep an eye on them as they can burn quickly.