Description
Thai Red Curry Chicken is a vibrant and flavorful dish that combines tender chicken with a rich, creamy sauce made from coconut milk and aromatic red curry paste. This delightful meal not only brings warmth to your kitchen but also creates a cozy atmosphere perfect for sharing with family and friends. With its perfect balance of spice and sweetness, this dish will quickly become a favorite on your dinner table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp red curry paste
- 1 cup full-fat coconut milk
- 1 cup bell peppers, thinly sliced
- 1 cup zucchini, thinly sliced
- 1/4 cup fresh basil leaves
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp low-sodium soy sauce
- 1 tbsp vegetable oil
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken pieces until golden brown and cooked through (about 6-8 minutes).
- Add sliced bell peppers and zucchini; stir-fry for 3-4 minutes until slightly softened.
- Stir in red curry paste and cook for an additional 1-2 minutes until fragrant.
- Gradually pour in coconut milk, stirring to combine. Simmer for 5-7 minutes until slightly thickened.
- Finish with lime juice, soy sauce, and fresh basil; simmer briefly before serving hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg