Description
A comforting and easy Thai red curry with chicken packed with vibrant vegetables and rich coconut flavors.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves, for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add the sliced chicken and cook until browned on all sides.
- Stir in the red curry paste for about 1 minute.
- Pour in the coconut milk and chicken broth, then toss in the bell peppers and broccoli.
- Bring to a gentle simmer and cook for 10-15 minutes until chicken is cooked through and vegetables are tender.
- Add fish sauce and sugar, stirring to combine.
- Serve hot, garnished with fresh basil leaves.
Notes
This curry tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg