Description
This delicious red curry chicken is loaded with vegetables and coconut milk, making a flavorful and satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (13 oz) full-fat coconut milk
- 2 tbsp red curry paste (adjust to taste)
- 1 cup bell peppers, diced
- 1 cup carrots, sliced
- 1 cup snap peas
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- Juice of 1 lime
Instructions
- Chop chicken and dice vegetables into uniform sizes.
- Heat oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 1 minute).
- Add chicken pieces; cook until no longer pink (about 5 minutes).
- Stir in vegetables and red curry paste until coated.
- Add coconut milk, fish sauce, and lime juice; stir well and simmer for about 10 minutes.
- Enjoy over rice or noodles, garnished with fresh cilantro if desired.
Notes
- Adjust the amount of red curry paste to customize the spice level.
- Feel free to add other vegetables like broccoli or zucchini.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg