Thai Red Curry Chicken
Indulge in the vibrant flavors of Thai Red Curry Chicken, a delightful blend of tender chicken, aromatic coconut milk, and fresh vegetables. This dish is quick to prepare, making it perfect for weeknight dinners or impressive gatherings. With its rich colors and bold tastes, it’s guaranteed to leave everyone asking for more. Serve it over jasmine rice for a truly satisfying meal that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 500g), diced
- 1 can (400ml) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup green beans, trimmed
- Juice of 1 lime
- 1 tsp fish sauce
- ½ cup fresh basil leaves
Instructions
- Prep your ingredients by dicing chicken and slicing bell peppers.
- In a large pan, heat oil over medium-high heat. Sauté the chicken until golden brown and cooked through (approximately 5-7 minutes).
- Add sliced bell peppers and green beans to the pan and stir-fry until slightly softened.
- Mix in red curry paste and coconut milk; stir until well combined and let simmer.
- Squeeze lime juice into the sauce and drizzle fish sauce for enhanced flavor.
- Stir in fresh basil leaves just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg