Description
Red curry chicken is a vibrant, aromatic dish that brings the flavors of Thai cuisine right to your kitchen. With tender chicken simmered in creamy coconut milk and infused with red curry paste, this dish is not only easy to prepare but also a showstopper for any meal. Loaded with fresh vegetables and fragrant herbs, it’s perfect for family dinners or impressing guests. Treat yourself to this explosion of flavor that will have you coming back for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup sliced bell peppers
- 1 cup snap peas
- ¼ cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Instructions
- Slice the chicken breasts into bite-sized pieces.
- In a large skillet, heat oil over medium heat and sauté minced garlic until fragrant (about 30 seconds). Add red curry paste and stir.
- Toss in the chicken pieces, cooking until no longer pink (about 5 minutes).
- Gradually add coconut milk while stirring. Bring to a simmer.
- Mix in bell peppers, snap peas, soy sauce, brown sugar, and lime juice. Cook until vegetables are tender yet crisp (4-5 minutes).
- Remove from heat and garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: - Marinate chicken in red curry paste beforehand for enhanced flavor. - Substitute chicken with shrimp or tofu for a different twist. - Serve with jasmine rice or warm naan to soak up the delicious sauce.