Description
Indulge in this creamy and aromatic Thai coconut curry chicken, a delightful dish that brings warmth and flavor to your dinner table. Perfect for cozy nights or impressing guests!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 1 cup bell peppers, sliced (mixed colors)
- 1/4 cup fresh basil leaves
- Juice of 1 lime
Instructions
- Prep your ingredients by chopping chicken and vegetables into bite-sized pieces.
- In a large pot over medium heat, sauté minced garlic and grated ginger in a drizzle of oil until fragrant, about 1 minute.
- Add chicken thighs and cook until browned on all sides, approximately 5-7 minutes.
- Stir in red curry paste and cook for an additional minute until well combined.
- Pour in coconut milk while stirring; bring to a simmer.
- Add bell peppers and let simmer for about 10 minutes until tender.
- Finish with lime juice and fresh basil before serving.
Notes
- For vegetarian options, substitute chicken with tofu or chickpeas.
- Adjust spice level by modifying the amount of red curry paste used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg