Description
A vibrant and flavorful dish that brings the taste of Southeast Asia right into your kitchen with creamy coconut milk and aromatic spices.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- 2 cups spinach
- Salt and pepper to taste
- Cooked rice, for serving
- Fresh cilantro, for garnish
Instructions
- In a large pan, heat some oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes to infuse the oil with flavor.
- Add the chicken pieces to the pan and cook until browned.
- Pour in the coconut milk, fish sauce, and brown sugar, then bring to a gentle simmer.
- Add the sliced bell pepper and cook for 5-7 minutes until the chicken is cooked through.
- Stir in the spinach until it wilts and season with salt and pepper. Serve over cooked rice and garnish with fresh cilantro.
Notes
Adjust the amount of red curry paste based on your heat preference. Feel free to add other vegetables for additional color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg