Description
Thai Red Curry Chicken is a vibrant and flavorful dish that combines tender chicken with aromatic spices and creamy coconut milk. This delightful curry is a perfect balance of heat and sweetness, making it an ideal choice for cozy dinners or festive gatherings. With its visually stunning presentation and irresistible aroma, this dish will impress your guests while being easy to prepare.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red curry paste
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- Juice of 1 lime
- Fresh basil leaves (Thai basil preferred)
Instructions
- Prep all ingredients by washing and chopping vegetables into bite-sized pieces.
- Heat a large pan over medium heat with a drizzle of oil. Add chicken cubes and cook until golden brown on all sides.
- Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Mix in red curry paste until combined, then pour in the coconut milk. Let simmer gently.
- Add chopped vegetables and cook for 5-7 minutes until tender yet crisp.
- Finish by squeezing fresh lime juice over the curry and stirring in torn basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 385
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added crunch, include bamboo shoots or snap peas. Substitute chicken with tofu or shrimp for variations.