Description
Thai Red Curry Chicken is a tantalizing dish that showcases the vibrant flavors of Thailand. This recipe combines tender chicken simmered in a rich coconut milk sauce, enlivened with aromatic red curry paste and colorful vegetables. Perfect for any dining occasion, this dish is sure to impress with its harmonious blend of spicy, sweet, and savory notes. Serve it over jasmine rice or noodles for an unforgettable culinary experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk (full-fat)
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and mincing the garlic. Slice bell peppers and cut broccoli into florets.
- In a large skillet over medium heat, add a splash of oil and sauté minced garlic until fragrant (about 1 minute).
- Add chicken pieces and cook until golden brown on all sides, stirring occasionally.
- Stir in red curry paste to coat the chicken evenly. Pour in coconut milk, soy sauce, and lime juice; bring to a gentle simmer.
- Add bell peppers and broccoli; let simmer for about 5 minutes or until veggies are tender yet still crisp.
- Serve hot, garnished with fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg