Description
Indulge in the vibrant flavors of Thai Red Curry Chicken, where succulent chicken meets a creamy coconut sauce infused with aromatic spices. This dish is not just a meal; it’s an unforgettable experience that brings the essence of Thailand to your table. Perfect for any occasion, from cozy weeknight dinners to elegant dinner parties, this recipe will impress your guests and tantalize your taste buds with its delightful balance of spicy, sweet, and savory notes.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup fresh basil leaves
- 1 cup bell peppers (mixed red and green), chopped
- 2 tbsp fish sauce (low-sodium recommended)
- 2 tbsp lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tsp sugar (or brown sugar)
- Salt and oil for cooking
Instructions
- 1. Prep Ingredients: Wash and chop bell peppers; mince garlic and ginger.
- 2. Cook Chicken: Heat oil in a skillet over medium-high heat. Add seasoned chicken and cook until golden brown (5-7 minutes).
- 3. Add Aromatics: Stir in garlic and ginger until fragrant (1 minute). Add red curry paste; cook for another minute.
- 4. Create Sauce: Gradually mix in coconut milk along with fish sauce, sugar, and lime juice.
- 5. Combine Veggies: Add bell peppers; simmer for 10-15 minutes until chicken is cooked through and veggies are tender.
- 6. Finish: Stir in fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg