Description
A delightful Thai dish featuring chicken in a rich coconut curry sauce.
Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch pieces
- 1 can (13 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, julienned
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
- 1 tablespoon lime juice
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and sear until browned on all sides, then remove chicken and set aside.
- In the same pan, sauté onion and bell pepper for 3 minutes until softened.
- Add minced garlic and red curry paste; stir constantly for 1 minute to bloom the aromatics.
- Pour in coconut milk, fish sauce, and brown sugar, stirring to dissolve the paste.
- Return chicken to the skillet and simmer over medium-low heat for 10 minutes until the sauce thickens and chicken is cooked through.
- Stir in the fresh Thai basil and lime juice until the leaves are just wilted.
- Serve immediately over steamed jasmine rice.
Notes
- Serve with jasmine rice for a complete meal.
- Adjust curry paste quantity to control spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg