Description
Thai Chicken Curry with Coconut Milk is a vibrant and aromatic dish that brings the flavors of Thailand right to your kitchen. This creamy curry features tender chicken simmered in rich coconut milk, combined with a medley of fresh vegetables and fragrant spices. Perfect for cozy nights or entertaining guests, this dish is both simple to prepare and endlessly customizable.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp fresh garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
Instructions
- Chop the chicken into bite-sized pieces and slice the vegetables.
- In a large skillet over medium heat, add oil and sauté garlic until fragrant (about 1 minute). Add chicken and cook until golden brown on all sides.
- Pour in coconut milk and red curry paste; stir well and let simmer for about 5 minutes.
- Add bell peppers, carrots, and snap peas; cook for another 5 minutes until veggies are tender-crisp.
- Stir in soy sauce and lime juice; simmer for an additional few minutes until heated through.
- Serve hot over rice or noodles with extra lime juice if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg