Description
Indulge in the comforting warmth of Thai Red Curry Chicken, a dish that brings the vibrant flavors of Thailand into your home. Tender chicken pieces simmer in a creamy coconut milk sauce infused with aromatic spices and fresh herbs, creating a perfect harmony of sweetness and heat. Ideal for weeknight dinners or impressing guests, this colorful dish is as easy to make as it is delicious.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup fresh basil leaves (Thai basil preferred)
- 2 bell peppers, sliced (red and yellow for color)
- 4 cloves fresh garlic, minced
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 2 tbsp brown sugar
- Cilantro (optional, for garnish)
Instructions
- Prep your ingredients by chopping chicken into bite-sized pieces and slicing bell peppers. Mince garlic.
- In a large skillet over medium heat, sauté minced garlic in a splash of oil until fragrant (about 1 minute).
- Add chicken pieces and cook until golden brown all over (6-8 minutes), stirring occasionally.
- Stir in the red curry paste followed by coconut milk; mix well and let the aroma fill the kitchen.
- Add sliced bell peppers and soy sauce; simmer gently for about 10 minutes until veggies soften.
- Finish with fresh lime juice and basil leaves just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg