Thai Red Curry Chicken
Thai Red Curry Chicken is a vibrant, flavorful dish that transports you to the tropical streets of Thailand with every bite. This comforting bowl combines tender chicken, colorful vegetables, and a rich coconut milk sauce, creating an unforgettable culinary experience perfect for any weeknight dinner. Enjoy the warmth of spices and the creaminess of coconut as you gather around the table with loved ones for a delightful feast that’s both easy to prepare and beautifully satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers (sliced)
- 1 cup carrots (sliced)
- 1 cup snap peas
- ½ cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 4 cloves garlic (minced)
- 1 inch fresh ginger (minced)
- 2 tbsp cooking oil
Instructions
- Chop chicken into bite-sized pieces and slice vegetables.
- Heat oil in a large pot over medium heat. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
- Add chicken pieces and cook until golden brown, about 5-7 minutes.
- Stir in Thai red curry paste and cook for 1 minute.
- Gradually add coconut milk and soy sauce; bring to a gentle simmer for about 10 minutes.
- Add sliced vegetables, lime juice, and basil; cook until veggies are tender yet crisp, around 5 minutes.
- Serve hot and enjoy!
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg