Description
Indulge in the vibrant tastes of Thailand with this quick and easy Thai Red Curry Chicken recipe. Infused with creamy coconut milk, aromatic spices, and tender chicken, this dish transports you straight to the bustling streets of Bangkok. Perfect for cozy nights or impressing guests, this delightful curry is ready in just 30 minutes. Enjoy it over rice or alongside fresh veggies for a complete meal that will leave you craving more.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves fresh garlic (minced)
- 1-inch piece fresh ginger (peeled and grated)
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 1 tsp sugar
- ½ cup fresh basil leaves
- Juice of 1 lime
Instructions
- Prep your ingredients by chopping the chicken and mincing the garlic and ginger.
- Heat oil in a large skillet over medium heat. Sauté minced garlic and ginger for 1-2 minutes until fragrant.
- Add chicken pieces to the skillet and cook until browned on all sides (about 5-7 minutes).
- Stir in red curry paste and cook for an additional minute until aromatic.
- Pour in coconut milk and vegetable broth; stir well to create a creamy sauce. Simmer for about 10 minutes.
- Finish by stirring in sugar, lime juice, and fresh basil leaves just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg