Description
Indulge in the rich and aromatic flavors of Thai coconut curry chicken. This delicious dish features tender chicken simmered in creamy coconut milk, blended with fragrant spices and vibrant vegetables. Perfect for impressing guests or enjoying a cozy family dinner, this recipe is as easy to make as it is delightful to eat. Get ready to savor each mouthful of this culinary adventure that transports you straight to Thailand!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red or green curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- Juice of 1 lime
- Fresh cilantro or basil for garnish
Instructions
- Chop chicken into bite-sized pieces and mince garlic and ginger. Slice bell peppers into strips.
- In a large pan over medium heat, add a drizzle of oil and sauté garlic and ginger until fragrant (1-2 minutes).
- Add chicken pieces and curry paste, cooking until chicken is no longer pink (about 5 minutes).
- Pour in coconut milk and stir well; let simmer gently for about 10 minutes.
- Add sliced bell peppers and snap peas along with lime juice; simmer for an additional 5-7 minutes until veggies are crisp-tender.
- Serve immediately, garnished with fresh herbs over jasmine rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg