Thai Red Curry Chicken
Indulge in the rich, aromatic flavors of Thai red curry chicken that will transport your taste buds to the vibrant streets of Thailand. This easy-to-make dish features tender chicken simmered in creamy coconut milk and a medley of spices, making it perfect for weeknight dinners or special gatherings. Pair it with jasmine rice or noodles for a delightful culinary experience that promises warmth and satisfaction in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 1 can (400 ml) full-fat coconut milk
- 2–3 tbsp Thai red curry paste
- 1 cup bell peppers (sliced)
- 1 cup snow peas (trimmed)
- 2 tbsp fresh basil leaves (chopped)
- 1 tsp sugar
- 2 tbsp lime juice
- 1 cup low-sodium chicken broth
- 1 tbsp fish sauce
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
Instructions
- Prepare your ingredients by dicing the chicken and slicing the vegetables.
- In a large skillet over medium heat, sauté minced garlic and ginger in oil until fragrant.
- Add diced chicken to the skillet and stir-fry until cooked through. Mix in red curry paste until well-coated.
- Pour in coconut milk and chicken broth; simmer for 10-15 minutes until slightly thickened.
- Stir in bell peppers, snow peas, sugar, and fish sauce; cook for another 5 minutes.
- Finish with lime juice and fresh basil before serving over rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg