Thai Red Curry Chicken
Indulge in the rich flavors of Thai red curry chicken, where tender chicken meets creamy coconut milk, aromatic spices, and vibrant vegetables. This one-pot dish is perfect for cozy weeknights or special gatherings, offering a delightful blend that will transport your taste buds straight to Thailand. Easy to prepare and visually stunning, this recipe promises to impress even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers (sliced, mixed colors)
- ¼ cup fresh basil leaves
- 2 tbsp lime juice
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1 tbsp vegetable oil
Instructions
- Prep your ingredients: Wash and slice bell peppers into strips; dice the chicken into bite-sized pieces.
- Cook the chicken: Heat oil in a large skillet over medium heat. Add diced chicken and cook until golden brown (about 5 minutes).
- Add aromatics: Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Incorporate red curry paste: Add red curry paste and stir well to coat the chicken; cook for an additional 2 minutes.
- Pour in coconut milk: Gradually add coconut milk while stirring. Bring to a gentle simmer.
- Add veggies and seasoning: Toss in sliced bell peppers along with soy sauce and lime juice; cook until veggies are tender-crisp (about 5 minutes).
- Finish with fresh basil: Remove from heat and stir in fresh basil leaves.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 383
- Sugar: 4g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg