Description
Thai Red Curry Chicken is a flavorful dish that combines tender chicken simmered in creamy coconut milk with aromatic spices and fresh herbs. This comforting meal brings a burst of flavor to your table, making it perfect for weeknight dinners or special gatherings. With its vibrant colors and rich taste, this recipe is sure to impress, leaving both family and friends wanting more.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, finely chopped
- 3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1/2 cup fresh Thai basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
Instructions
- Prepare all ingredients by chopping the chicken and vegetables.
- Heat oil in a large skillet over medium heat. Sauté minced garlic and ginger until fragrant (about 2 minutes).
- Add the chicken pieces and red curry paste; stir-fry until the chicken is no longer pink (approximately 5 minutes).
- Pour in the coconut milk and chicken broth; bring to a gentle simmer.
- Stir in bell peppers and broccoli; let simmer for about 10 minutes until vegetables are tender yet crisp.
- Remove from heat and mix in fresh basil leaves and lime juice before serving.
- 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: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg