Description
Indulge in the vibrant tastes of Thai cuisine with this mouthwatering Thai Red Curry Chicken. Combining succulent chicken, creamy coconut milk, and aromatic spices, this dish promises a delightful culinary experience that you can easily recreate at home. Whether for a cozy dinner or a gathering with friends, this recipe is sure to impress!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 680g)
- 1 can (400ml) full-fat coconut milk
- 2 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
Instructions
- Prep your ingredients by washing and chopping all vegetables into bite-sized pieces.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sauté until golden brown on all sides (approximately 6-8 minutes).
- Stir in minced garlic, ginger, and red curry paste; cook for about 1 minute until fragrant.
- Pour in coconut milk and bring to a gentle simmer, stirring to combine.
- Add chopped vegetables and simmer for an additional 5-7 minutes until tender-crisp.
- Remove from heat; stir in fresh basil leaves and lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of the dish (approx. 250g)
- Calories: 405
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg