Description
A rich and creamy Thai coconut chicken curry with bold flavors and tender chicken pieces.
Ingredients
Scale
- 1 lb boneless chicken breast, cubed
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat. Add garlic and onion, sauté until soft.
- Add chicken and cook until no longer pink.
- Stir in red curry paste, coating the chicken evenly.
- Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
- Add bell pepper and cook for 5-7 minutes until tender.
- Finish with lime juice and garnish with cilantro before serving.
Notes
- Adjust curry paste for more or less spice.
- Serve with steamed rice or noodles.
- Substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Thai coconut curry, creamy chicken curry, easy Thai recipe