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Thai Red Chicken Curry
Thai Red Chicken Curry
Thai Red Chicken Curry is a delicious and flavorful dish made with tender pieces of chicken cooked in a rich and creamy red curry sauce. The sauce is typically made with red curry paste, coconut milk, vegetables, and a blend of fragrant spices. It’s a popular dish in Thai cuisine known for its spicy kick and aromatic flavors.
Ingredients
- 1 lb chicken breast boneless, skinless or thigh, cut into bite-sized pieces
- 1 can coconut milk (14 oz)
- 2-3 tablespoons red curry paste (adjust based on your spice preference)
- 1 red bell pepper sliced
- 1 onion sliced
- 1 zucchini sliced
- 1 cup broccoli florets
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
- jasmine rice cooked for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add the red curry paste and cook for 1-2 minutes until fragrant.
- Stir in the coconut milk and bring to a simmer.
- Add the chicken pieces and cook until they are no longer pink.
- Add the vegetables (bell pepper, onion, zucchini, broccoli) and stir to combine.
- Season with fish sauce and brown sugar. Adjust seasoning to taste.
- Simmer for 10-15 minutes until the vegetables are cooked and the sauce has thickened slightly.
- Serve the Thai Red Chicken Curry hot over cooked jasmine rice.
- Garnish with fresh basil leaves before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 375kcal (19%)Carbohydrates: 14g (5%)Protein: 28g (56%)Fat: 24g (37%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 865mg (38%)Potassium: 962mg (27%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 2.388IUVitamin C: 72mg (87%)Calcium: 67mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
