Description
Thai Red Curry Chicken is a deliciously fragrant dish that combines tender chicken with a rich coconut milk sauce and vibrant vegetables. This easy-to-make recipe will warm your heart and impress your guests, making it perfect for cozy nights in or special gatherings. With bold flavors and customizable spice levels, it’s sure to become a favorite in your kitchen.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1/4 cup fresh basil leaves, torn
- 2 tbsp lime juice
- 1 tsp sugar
- 1 tbsp fish sauce
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the chicken and slicing the vegetables.
- Heat oil in a large skillet over medium heat. Sauté minced garlic and ginger until fragrant.
- Add chicken pieces and cook until golden brown (about 5-7 minutes).
- Stir in red curry paste, then pour in coconut milk, mixing until combined.
- Add bell peppers, zucchini, sugar, and fish sauce; simmer for about 15 minutes until veggies are tender.
- Remove from heat; add lime juice and torn basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Customize spice level by adjusting the amount of red curry paste. Serve over jasmine rice or noodles for a complete meal.