Description
Indulge in the tropical delight of Thai coconut curry chicken, featuring tender chicken and vibrant vegetables in a creamy, aromatic sauce. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 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
- 1/4 cup fresh basil, chopped
- 2 tbsp soy sauce (low-sodium preferred)
- Juice of 1 lime
- 2 tbsp cooking oil
- Optional garnish: sliced green onions and chopped cilantro
Instructions
- Dice the chicken into bite-sized pieces and chop the bell peppers and carrots.
- Heat oil in a large skillet over medium heat. Add the chicken and sauté until golden brown and cooked through (about 5-7 minutes).
- Add minced garlic and chopped onions; sauté until fragrant.
- Stir in the red curry paste, then pour in the coconut milk. Let it simmer gently.
- Add bell peppers and carrots; cook until slightly tender but still crisp (around 5 minutes).
- Squeeze lime juice into the mixture along with soy sauce; taste and adjust seasoning if necessary.
- Serve hot over steamed rice or noodles, garnished with green onions and cilantro.
Notes
- For a vegetarian option, replace chicken with tofu or chickpeas.
- Experiment with additional vegetables like snap peas or zucchini for added color and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg