Description
Thai Red Curry Chicken is a vibrant, aromatic dish that brings the essence of Thailand right to your dinner table. With tender chicken simmered in creamy coconut milk and fragrant red curry paste, this dish bursts with flavor. Perfect for cozy dinners or impressing guests, it’s both simple to prepare and visually stunning. Serve it over jasmine rice or with warm naan for a complete meal that will leave everyone craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1/2 cup fresh basil leaves
- 2 tbsp fish sauce (low-sodium)
- Juice of 1 lime
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
Instructions
- Slice chicken into bite-sized pieces. Chop bell peppers and zucchini into thin strips. Mince garlic and ginger.
- Heat oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant (about 1 minute).
- Increase heat to medium-high; add chicken and cook until browned (5-7 minutes).
- Stir in red curry paste until combined, then pour in coconut milk and simmer gently.
- Add bell peppers, zucchini, fish sauce, lime juice, and brown sugar; simmer until veggies soften but are still crunchy (5-10 minutes).
- Stir in fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg