Description
A vibrant and comforting dish that combines tender chicken, aromatic spices, and fresh vegetables in a creamy coconut milk sauce, striking the perfect balance between spicy and creamy.
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, slice the bell peppers, and break the broccoli into florets.
- Heat a little oil in a large skillet over medium heat, then sauté minced garlic and ginger until fragrant (about 1 minute).
- Add the chicken pieces and cook until golden brown and fully cooked (5-7 minutes).
- Stir in red curry paste for 2 minutes, ensuring the chicken is well-coated.
- Pour in the coconut milk and bring to a simmer, allowing flavors to meld.
- Add sliced bell peppers, broccoli, and soy or fish sauce, cooking until vegetables are tender but crisp (around 5 minutes).
- Finish with fresh basil and lime juice before serving.
Notes
Choose a quality red curry paste as some are spicier than others. Use fresh ingredients for the best flavor and feel free to customize the vegetables to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg