Description
A comforting and delicious Thai Coconut Curry Chicken that combines spicy, sweet, and savory flavors, making it perfect for any occasion.
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 the chicken into bite-sized pieces and mince the garlic and ginger. Slice the bell peppers into thin strips.
- In a large pan over medium heat, add a drizzle of cooking oil. Sauté the minced garlic and ginger for about 1-2 minutes until fragrant.
- Add the chicken pieces to the pan along with the curry paste and cook until the chicken is opaque and no longer pink (about 5 minutes).
- Pour in the coconut milk and stir to combine all ingredients. Simmer gently for about 10 minutes.
- Toss in the sliced bell peppers and snap peas, then squeeze in the lime juice. Simmer for an additional 5-7 minutes until veggies are tender but still crisp.
- Serve immediately, garnished with fresh cilantro or basil, and pair with jasmine rice or noodles.
Notes
Control the heat by adjusting the amount of curry paste. For a vegan version, substitute chicken with firm tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg