Description
Indulge in a creamy coconut milk curry that transports you to a tropical paradise with every bite. This luscious dish combines rich coconut milk, fresh vegetables, and your choice of protein for a delightful meal that’s both comforting and vibrant. Perfect for weeknight dinners or impressing guests, this easy-to-follow recipe will become a staple in your kitchen.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb boneless chicken breasts or firm tofu, cubed
- 2 cups mixed fresh vegetables (bell peppers, carrots, snap peas)
- 2 tbsp red or green curry paste
- 3 cloves garlic, minced
- 1 inch ginger, minced
- Juice of 1 lime
Instructions
- Prep ingredients by chopping vegetables into bite-sized pieces.
- In a large skillet over medium heat, sauté chicken or tofu in oil until golden brown (about 5-7 minutes).
- Add garlic, ginger, and curry paste; cook for 1 minute until fragrant.
- Pour in coconut milk, stirring well to combine.
- Add chopped vegetables; simmer gently for 5-10 minutes until tender.
- Finish with lime juice and serve over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical/Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg