Description
Experience the vibrant taste of Thai Red Curry Chicken—a perfect blend of creamy coconut milk, aromatic spices, and tender chicken. This easy-to-make dish is not only visually stunning but also delivers an explosion of flavors that will impress your family and friends. Ideal for weeknight dinners or festive gatherings, this recipe is sure to become a household favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/2 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp oil for sautéing
Instructions
- Chop chicken into bite-sized pieces and prepare vegetables.
- Heat oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant (1-2 minutes).
- Add chicken to the skillet; cook until golden brown (5-7 minutes).
- Stir in the curry paste, followed by coconut milk. Let simmer for about 10 minutes.
- Add bell peppers and snap peas; season with soy sauce and lime juice. Cook until veggies are tender-crisp (about 5 more minutes).
- Stir in fresh basil leaves before serving warm over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg