Description
A delicious and aromatic Thai Red Curry Chicken recipe that combines tender chicken with a rich and spicy coconut curry sauce.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon vegetable oil
- Fresh basil leaves for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the sliced chicken and cook until browned.
- Stir in the red curry paste and cook for 1-2 minutes until fragrant.
- Add the coconut milk, fish sauce, and brown sugar, stirring to combine.
- Bring the mixture to a simmer and add the bell pepper and broccoli.
- Cook for an additional 5-7 minutes until the vegetables are tender and the chicken is cooked through.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust the amount of red curry paste to taste for desired spiciness.
- Serve with jasmine rice for a complete meal.
- Can substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai Red Curry Chicken, Thai recipe, curry chicken, coconut curry