Description
A delightful dish combining creamy coconut milk with spicy red curry, juicy chicken, and fresh vegetables.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (14 oz) full-fat coconut milk
- 2–3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 stalk fresh lemongrass, minced (or zest of 1 lemon)
- ½ cup fresh basil leaves
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp low-sodium soy sauce or fish sauce
- Juice of 1 lime
Instructions
- Chop the chicken into bite-sized pieces and slice the vegetables.
- Heat oil in a large skillet over medium heat, then add minced garlic and ginger until fragrant.
- Add the chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes.
- Stir in red curry paste and let cook for about 2 minutes.
- Pour in coconut milk and bring to a gentle simmer.
- Add sliced vegetables along with soy sauce or fish sauce, cooking until veggies are tender yet crisp, about 5 minutes.
- Finish with fresh basil and a squeeze of lime juice before serving.
Notes
Adjust the heat of the dish by varying the amount of red curry paste used. Fresh ingredients enhance the overall flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg