Description
Thai Coconut Curry Chicken is a vibrant and aromatic dish that brings the flavors of Thailand right to your kitchen. Tender chicken simmers in creamy coconut milk, infused with fragrant spices and fresh vegetables. This quick and easy recipe is perfect for weeknight dinners or impressing guests with minimal effort. Serve it over jasmine rice or warm naan for a delightful meal that will keep everyone coming back for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- Juice of 1 lime
- ¼ cup fresh basil or cilantro, chopped
- 2 tbsp low-sodium soy sauce
- 1 tsp brown sugar
- 2 tbsp oil (for cooking)
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a large pan, heat oil over medium heat; sauté garlic and ginger until fragrant (about 1 minute).
- Stir in red curry paste; cook for another minute.
- Gradually add coconut milk, stirring to combine.
- Add chicken pieces and sliced vegetables; simmer for 10-15 minutes until fully cooked.
- Finish with lime juice and garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg
Keywords: For added protein variation, try substituting chicken with tofu or shrimp. Feel free to include other vegetables like snap peas or carrots for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.