Description
Experience the comforting warmth of Thai Chicken Coconut Curry, where tender chicken meets a creamy coconut sauce infused with vibrant spices. This dish is perfect for any occasion, transforming your dinner table into a culinary getaway. Loaded with fresh vegetables and aromatic herbs, it promises an unforgettable flavor journey that will leave you craving more!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon red curry paste (adjust for spice)
- 2 cups mixed fresh vegetables (bell peppers, snap peas)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- Juice of 1 lime
- 1 cup fresh basil leaves
- 2 tablespoons low-sodium soy sauce
- 1 cup chicken broth
Instructions
- Cut chicken into bite-sized pieces and chop vegetables.
- Heat oil in a large skillet over medium heat. Add minced garlic and ginger, cooking until fragrant (1-2 minutes).
- Add chicken pieces to the skillet; cook until golden brown (5-7 minutes), stirring occasionally.
- Stir in red curry paste, then slowly pour in coconut milk while mixing until combined.
- Add chopped vegetables; let simmer for 10-15 minutes until veggies are tender but crisp.
- Squeeze lime juice over the curry and stir in torn basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 390
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Feel free to substitute chicken with tofu or shrimp for a different protein option. Enhance the dish by adding extra vegetables like spinach or broccoli. Adjust spice levels by modifying the amount of red curry paste used.