Thai Red Curry Chicken
Thai red curry chicken is a delightful dish that melds tender chicken with a rich, creamy coconut sauce and aromatic spices. This one-pot meal is perfect for cozy weeknights or impressing guests at dinner parties. With every bite, you’ll enjoy a burst of flavors, making it an irresistible comfort food that pairs beautifully with rice or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 1 cup bell peppers, chopped (various colors)
- 1 cup snap peas
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- 1 tbsp vegetable oil
- Salt to taste
Instructions
- Slice chicken into bite-sized pieces and chop vegetables uniformly.
- Heat vegetable oil in a large skillet over medium heat and sauté the chicken until golden brown, about 6-8 minutes.
- Add minced garlic and grated ginger; cook until fragrant, approximately 1 minute.
- Stir in red curry paste until well combined with the chicken.
- Pour in coconut milk, stirring to combine, and bring to a gentle simmer.
- Add bell peppers and snap peas; cook for another 5 minutes until tender but crisp.
- Finish with lime juice and fresh basil just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg