Description
Thai Red Curry is a delightful and aromatic dish that encapsulates the vibrant flavors of Southeast Asia. This recipe combines tender chicken with colorful vegetables, all enveloped in a creamy coconut milk sauce enriched with aromatic red curry paste. In just 30 minutes, you can create a comforting meal perfect for busy weeknights or special occasions. Enjoy it over fragrant jasmine rice or customize it with your favorite proteins and vegetables for a personalized touch. This one-pan meal not only simplifies cleanup but also promises to impress family and guests alike!
Ingredients
Scale
- 1 pound chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon vegetable oil
- 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)
- Jasmine rice (for serving)
Instructions
- Heat vegetable oil in a large skillet over medium heat. Cook the sliced chicken until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté red and yellow bell peppers for 3-4 minutes until slightly softened. Add broccoli florets and cook for an additional 2 minutes.
- Reduce heat to low; stir in red curry paste and cook for about 1 minute until fragrant. Gradually add coconut milk while stirring continuously.
- Mix in fish sauce, brown sugar, and lime juice; combine thoroughly.
- Return cooked chicken to the skillet, stirring well to coat with sauce. Allow it to simmer for 5-10 minutes.
- Serve hot over jasmine rice garnished with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg