Description
Thai Chicken Coconut Curry is a delightful blend of tender chicken, creamy coconut milk, and aromatic spices that transports your taste buds to Thailand. With its perfect balance of sweet and spicy flavors, this easy weeknight dish can be customized with your favorite vegetables for a nourishing meal everyone will love. Ready in just 30 minutes, it’s an excellent choice for cozy dinners or entertaining guests.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste (adjust for spice level)
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/4 cup fresh basil leaves
- 1 tbsp fish sauce (low-sodium preferred)
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp cooking oil
Instructions
- Heat oil in a large skillet over medium heat. Add chopped chicken and sauté until golden brown, about 5-7 minutes.
- Stir in red curry paste and cook for an additional minute until fragrant.
- Pour in coconut milk and bring to a gentle simmer, cooking until chicken is tender, about 10 minutes.
- Add bell peppers and snap peas; cook until veggies are just tender yet crisp, around 3-4 minutes.
- Finish with fish sauce and lime juice, stirring in fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: - For extra flavor, let the curry sit for a few minutes before serving. - Substitute chicken with tofu or shrimp for variations. - Add more vegetables like zucchini or carrots for added nutrition.