Description
Experience the vibrant flavors of Thailand with this Thai Red Curry Chicken. Tender chicken simmered in a rich coconut sauce, infused with aromatic herbs and spices, creates a comforting dish perfect for cozy evenings or lively gatherings. This easy-to-make recipe is sure to impress your family and friends, bringing warmth and joy to your dining table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh basil leaves
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Juice of 1 lime
- 2 tablespoons low-sodium soy sauce or fish sauce
Instructions
- Gather all ingredients; chop chicken into bite-sized pieces and slice bell peppers and onion.
- Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; sauté until fragrant and onions are translucent.
- Add chicken to the pan; cook until outside is white but not fully cooked.
- Stir in the Thai red curry paste; cook for about one minute until aromatic.
- Gradually pour in coconut milk while stirring gently to create a rich sauce.
- Add sliced bell peppers and fresh basil; let simmer for about 10 minutes until chicken is cooked through and vegetables are tender.
- Finish with a squeeze of fresh lime juice and serve hot over jasmine rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg