Thai Red Curry Chicken
Thai red curry chicken is a delightful dish that combines tender chicken simmered in a creamy coconut sauce with aromatic spices, delivering a burst of flavor in every bite. This recipe is perfect for impressing guests or enjoying a comforting weeknight meal. With vibrant colors and a rich taste, it’s sure to become a favorite in your kitchen!
- 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)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, chopped
- 1 cup broccoli florets
- Fresh basil for garnish
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Instructions
- Prepare your ingredients by chopping the chicken and vegetables into bite-sized pieces.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté minced garlic until fragrant (about 30 seconds).
- Add the chicken pieces and cook for 5-7 minutes until golden brown.
- Stir in the coconut milk and red curry paste; simmer for about 10 minutes.
- Add the bell peppers and broccoli; cook for an additional 5 minutes until tender.
- Serve over rice or noodles, garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg