Description
Thai red curry chicken is a delightful dish that combines tender chicken with rich coconut milk and fragrant spices. This easy-to-make recipe delivers a burst of flavor in every bite, making it perfect for cozy dinners or gatherings with friends. With customizable spice levels and vibrant vegetables, this dish is sure to impress everyone at your table. Serve it over jasmine rice or noodles for a complete meal that’s both comforting and satisfying.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (chopped into bite-sized pieces)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste (adjust to taste)
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1/2 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic (minced)
- 1-inch piece ginger (minced)
Instructions
- Prepare all ingredients by chopping the chicken, slicing bell peppers, and mincing garlic and ginger.
- In a large pan over medium heat, add a splash of oil and sauté minced garlic and ginger until fragrant (about 1 minute).
- Add the chopped chicken to the pan and cook until golden brown on all sides (approximately 5-7 minutes).
- Stir in the Thai red curry paste, ensuring the chicken is well coated. Gradually pour in coconut milk while stirring until combined.
- Mix in sliced bell peppers and zucchini. Simmer gently for about 10 minutes, allowing vegetables to become tender yet vibrant.
- Remove from heat and stir in fresh lime juice and basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg