Thai Red Curry Chicken
Indulge in the vibrant flavors of Thai red curry chicken, a dish that combines succulent chicken pieces simmered in creamy coconut milk with aromatic spices and fresh vegetables. This easy-to-make recipe is perfect for weeknight dinners or special gatherings, bringing warmth and joy to every table. With its enticing aroma and colorful presentation, you’ll have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 2 tsp fresh ginger, grated
- 1 cup bell peppers, sliced thinly
- 1 medium carrot, sliced thinly
- 2 tbsp fish sauce
- Juice of 1 lime (about 2 tbsp)
- Fresh basil or cilantro for garnish
Instructions
- Gather all ingredients on your counter for easy access.
- In a large skillet over medium heat, add oil and sauté diced chicken until golden brown (5-7 minutes).
- Add minced garlic and grated ginger; stir for 1-2 minutes until fragrant.
- Stir in red curry paste, cooking for another minute to blend flavors.
- Pour in coconut milk and bring to a gentle simmer.
- Add sliced bell peppers and carrots; cook until tender but still crisp (4-5 minutes).
- Finish with lime juice and garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg