Description
Experience the delightful taste of Thai Red Curry, an easy-to-make dish that brings the vibrant flavors of Southeast Asia to your kitchen. This comforting meal features tender chicken, colorful vegetables, and a rich coconut milk sauce infused with aromatic red curry paste. Perfect for busy weeknights or special occasions, this one-pan wonder is not only quick to prepare but also customizable to suit your taste preferences. Whether you’re serving it over fluffy jasmine rice or enjoying it straight from the pot, Thai Red Curry is sure to impress with its bold flavors and satisfying texture.
Ingredients
Scale
- 1 pound chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the sliced chicken and cook until browned and cooked through (about 5-7 minutes). Remove and set aside.
- In the same skillet, sauté red and yellow bell peppers for about 3-4 minutes. Add broccoli florets and cook for an additional 2 minutes.
- Reduce heat to low, stir in red curry paste, cooking for about 1 minute until fragrant. Gradually add coconut milk, fish sauce, brown sugar, and lime juice; stir well.
- Return chicken to the skillet, stirring to coat with sauce. Simmer for 5-10 minutes to meld flavors.
- Garnish with fresh basil leaves and serve hot over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 406
- Sugar: 6g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg