Thai Chicken Coconut Curry
Thai Chicken Coconut Curry is a fragrant and flavorful dish that brings the essence of Thailand to your table. Tender chicken breast is simmered in rich coconut milk, enhanced with spicy red curry paste and colorful vegetables. Perfect for busy weeknights or cozy gatherings, this creamy curry is quick to prepare and sure to impress. Serve it over jasmine rice for a comforting meal that will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup fresh basil leaves
- 2 bell peppers, sliced
- 2 carrots, sliced
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 2 tbsp vegetable oil
Instructions
- Prepare your ingredients: chop chicken into bite-sized pieces and slice vegetables.
- Heat oil in a large skillet over medium heat. Sauté chicken until golden brown (5-7 minutes).
- Add red curry paste and stir for about one minute until fragrant.
- Pour in coconut milk and bring to a gentle simmer for 5 minutes, stirring occasionally.
- Add vegetables, soy sauce, and lime juice; simmer for another 5 minutes until veggies are tender yet crisp.
- Stir in basil before serving. Garnish as desired and serve over jasmine rice or noodles.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 100mg