Description
Thai curry is a fragrant and flavorful dish that combines tender chicken, colorful vegetables, and creamy coconut milk, creating an unforgettable culinary experience. This easy-to-make recipe is perfect for busy weeknights or special gatherings, delighting everyone at the table with its vibrant taste and stunning presentation.
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup carrots, sliced
- ¼ cup fresh basil leaves
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp vegetable oil
Instructions
- 1. **Prep Ingredients**: Chop the chicken and vegetables into uniform sizes.
- 2. **Sauté Chicken**: Heat oil in a large pan over medium heat. Add chicken and cook until golden brown (5-7 minutes).
- 3. **Add Vegetables**: Stir in bell peppers, zucchini, and carrots; sauté for another 3-4 minutes until slightly softened.
- 4. **Mix in Curry Paste**: Add red curry paste; stir to coat all ingredients and let it cook for 1 minute.
- 5. **Add Coconut Milk**: Pour in coconut milk and bring to a gentle simmer. Cook for about 10 minutes until slightly thickened.
- 6. **Finish with Flavor**: Stir in fish sauce and lime juice; add fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg