Description
Transport yourself to the vibrant streets of Bangkok with this Thai coconut curry chicken. Bursting with rich flavors from creamy coconut milk and aromatic spices, this dish is a feast for both the eyes and palate. Quick to prepare, it’s perfect for family dinners or gatherings with friends. Serve it over rice or noodles for a comforting, unforgettable meal that will leave everyone wanting seconds.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp lime juice
- 1/4 cup fresh basil leaves, chopped
- 1 cup low-sodium chicken broth
Instructions
- Prep your ingredients by chopping vegetables and mincing garlic and ginger.
- In a large skillet over medium heat, add oil and sauté garlic and ginger until fragrant (about 1 minute).
- Add chicken thighs and red curry paste; cook until chicken is browned on all sides (about 5 minutes), stirring occasionally.
- Pour in coconut milk and chicken broth; stir well and let it simmer gently.
- Add bell peppers and snap peas; cook until tender-crisp (around 5 minutes).
- Remove from heat, squeeze lime juice over the curry, and stir in chopped basil leaves.
- Serve immediately over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg