Description
Indulge in the rich and vibrant flavors of Thai red curry chicken, a dish that seamlessly blends tender chicken with a creamy coconut sauce and aromatic spices. This easy-to-make recipe is perfect for weeknight dinners or impressing guests. With its customizable spice level and visually appealing presentation, this dish guarantees to be a crowd-pleaser, leaving everyone craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup fresh basil leaves
- 1 cup bell peppers, sliced (mix of colors)
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp vegetable oil
Instructions
- 1. Prep Your Ingredients: Chop chicken into bite-sized pieces and slice bell peppers. Mince garlic and ginger.
- 2. Sauté Aromatics: Heat oil in a large skillet over medium heat. Add minced garlic and ginger; sauté until golden.
- 3. Add Chicken and Veggies: Add chicken pieces and bell peppers to the skillet. Cook until chicken is white on all sides, about 5 minutes.
- 4. Incorporate Curry Paste and Coconut Milk: Stir in red curry paste and coconut milk until well combined. Let simmer gently.
- 5. Simmer and Season: Reduce heat slightly; add soy sauce and lime juice. Simmer for 10-15 minutes until chicken is cooked through.
- 6. Add Fresh Basil Before Serving: Fold in fresh basil just before serving. Enjoy hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: For added protein variety, swap chicken for shrimp or tofu. Adjust the spice level by selecting different curry pastes based on your preference. Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove.