Thai Red Curry Chicken
Thai Red Curry Chicken is a vibrant and aromatic dish that brings the flavors of Thailand right to your kitchen. With tender chicken pieces simmered in a creamy coconut milk sauce infused with red curry paste and fresh vegetables, this recipe offers an unforgettable taste experience. Perfect for weeknight dinners or special gatherings, this dish is sure to impress your family and friends with its rich flavors and delightful aromas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste (adjust for spice preference)
- 1 cup bell peppers, chopped
- 1 cup snap peas
- 1/2 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 2 tbsp cooking oil
Instructions
- Prepare the chicken by cutting it into bite-sized pieces.
- Heat oil in a large skillet over medium-high heat and sauté the chicken until golden brown (about 5-7 minutes).
- Add chopped bell peppers and snap peas, stir-frying for another 3-4 minutes.
- In a separate bowl, mix coconut milk, red curry paste, soy sauce, fish sauce, and sugar until smooth.
- Pour the sauce over the chicken and vegetables in the skillet and let it simmer for about 10 minutes.
- Stir in fresh basil leaves and lime juice just before serving.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg