Description
Indulge in a bowl of Thai Red Curry Chicken, a dish that brings the vibrant flavors of Thailand to your kitchen. Rich coconut milk combined with aromatic spices creates a symphony of taste that’s both exotic and comforting. Perfect for cozy weeknight dinners or impressing guests, this dish is not only visually stunning but also customizable with your favorite veggies or proteins. Let the warm spices and creamy texture envelop you as you serve it over rice or noodles for a meal everyone will love.
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 fresh basil leaves
- 2 bell peppers (sliced, preferably red and yellow)
- 3 cloves garlic (minced)
- 1 inch ginger (minced)
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Instructions
- Chop chicken into bite-sized pieces and slice bell peppers. Mince garlic and ginger.
- In a large skillet over medium heat, add a splash of oil and cook chicken until golden brown, about 5-7 minutes.
- Stir in garlic, ginger, and bell peppers; sauté for another minute.
- Mix in red curry paste and coconut milk; combine well and simmer for 5 minutes.
- Add soy sauce, brown sugar, and lime juice; simmer gently for an additional 5-10 minutes until thickened.
- Fold in fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 378
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg