Thai Chicken Curry
Thai Chicken Curry is a mouthwatering dish that captures the vibrant essence of Thai cuisine. With tender chicken simmered in creamy coconut milk infused with aromatic spices, this recipe is perfect for cozy dinners or impressing guests. The addition of colorful vegetables adds crunch and nutrition, making each bite a delightful journey through flavor. Easy to make and endlessly customizable, this curry will transport you straight to the bustling streets of Thailand with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 1/2 cup fresh basil leaves
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Instructions
- Chop chicken into bite-sized pieces and slice vegetables.
- Heat oil in a large pot over medium heat. Add chicken and cook until golden brown, about 5-7 minutes.
- Stir in curry paste and cook for another minute until fragrant.
- Pour in coconut milk, stirring constantly, and bring to a simmer.
- Add vegetables and cook until tender yet crisp, about 5-7 minutes.
- Season with soy sauce and lime juice to taste; stir in fresh basil just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Find it online: https://homechefrecipes.com/thai-chicken-curry/