Description
Thai Chicken Coconut Curry is a delightful, aromatic dish that combines tender chicken and vibrant vegetables in a rich, creamy coconut sauce. Infused with red curry paste and fresh herbs, this easy-to-make recipe transports you to the streets of Thailand with every bite. Perfect for busy weeknights, it’s versatile enough to serve over rice or noodles, making it a family favorite that brings everyone together around the dinner table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers (sliced)
- 1 cup carrots (sliced)
- 1 cup snap peas
- 3 cloves garlic (minced)
- 1 tbsp ginger (minced)
- Juice of 1 lime
- 1 tbsp fish sauce
- Fresh basil leaves (for garnish)
Instructions
- Prep your ingredients by chopping chicken into bite-sized pieces and dicing vegetables.
- Heat a large skillet over medium heat and sauté minced garlic and ginger in oil until fragrant.
- Add chicken pieces and cook until golden brown on all sides (about 5-7 minutes).
- Stir in red curry paste, then pour in coconut milk; simmer gently for about 10 minutes.
- Add bell peppers, carrots, and snap peas; simmer for another 5 minutes or until veggies are tender yet crisp.
- Remove from heat, stir in lime juice and garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg