Description
A delightful dish combining the rich flavors of coconut milk and zesty red curry paste with tender chicken and colorful vegetables.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- Fresh basil for garnish
- Lime wedges for serving
Instructions
- Start by heating the vegetable oil in a large pan over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the hot oil and sauté until fragrant and the onion is translucent.
- Toss in the diced chicken breast, cooking until it turns golden brown.
- Stir in the red curry paste, then pour in the coconut milk, fish sauce, and sugar, bringing everything to a gentle simmer.
- Add the sliced bell pepper, continuing to cook for another 5-7 minutes, or until the chicken is cooked through and the bell pepper is tender.
- Garnish with fresh basil just before serving and pair with lime wedges.
Notes
For thicker curry, let it simmer longer. Adjust spice level by varying red curry paste. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg