Thai Red Curry Chicken
Indulge in the comforting warmth of Thai Red Curry Chicken, a vibrant dish that combines tender chicken simmered in creamy coconut milk with aromatic spices. Perfect for busy weeknights, this recipe delivers bold flavors and is sure to impress your family or guests. Serve it over rice or noodles for a satisfying meal that brings the essence of Thailand right to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups mixed fresh vegetables (bell peppers, carrots)
- 1 cup fresh basil leaves
- Juice of 1 lime
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tsp cooking oil
Instructions
- Slice chicken into bite-sized pieces and chop vegetables.
- Heat oil in a large skillet over medium heat; sauté chicken until golden brown (5-7 minutes).
- Add minced garlic and ginger; cook until fragrant (about 1 minute). Stir in curry paste.
- Pour in coconut milk, stirring until combined; bring to a gentle simmer.
- Add vegetables, fish sauce, and brown sugar; let simmer for another 10-15 minutes until veggies are tender.
- Stir in fresh basil and lime juice before serving.
Nutrition
- Serving Size: 1 cup (about 300g)
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg