Description
Thai Red Curry Chicken is a vibrant and aromatic dish that delivers a delightful explosion of flavors. Creamy coconut milk blends beautifully with spicy red curry paste, making it a comforting favorite for both busy weeknights and special gatherings. Packed with fresh vegetables and topped with fragrant basil, this dish is not only visually appealing but also irresistibly delicious. Serve it over rice or noodles to soak up all the rich sauce, and prepare for compliments from your family and friends!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 2 tbsp cooking oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
Instructions
- Prep your ingredients by chopping the chicken into bite-sized pieces and dicing vegetables.
- In a large skillet over medium heat, add oil and sauté chicken until golden brown and cooked through (about 5-7 minutes).
- Add minced garlic and ginger; cook until fragrant (about 1 minute).
- Stir in red curry paste, cooking for another minute.
- Pour in coconut milk and bring to a simmer.
- Add bell peppers and zucchini; cook until tender-crisp (5-7 minutes).
- Finish with lime juice and basil before serving over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg