Description
Experience the vibrant explosion of flavors with this Thai Red Curry Chicken. Creamy coconut milk, aromatic spices, and tender chicken come together in a delightful dish that’s perfect for any occasion. Whether you’re hosting friends or enjoying a cozy family dinner, this easy-to-make recipe will impress everyone at the table. Enjoy each bite of this comforting curry over rice or noodles!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 pound), chopped
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh cilantro for garnish
Instructions
- Chop chicken into bite-sized pieces and slice vegetables.
- Heat oil in a large skillet over medium heat until shimmering.
- Stir in curry paste until fragrant, then pour in coconut milk and mix well.
- Add chicken pieces; cook for 7-10 minutes until golden brown and cooked through.
- Toss in bell peppers and snap peas along with fish sauce and brown sugar; cook until veggies are tender-crisp.
- Garnish with fresh cilantro and serve over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg