Description
A comforting and flavorful Thai coconut curry chicken dish featuring tender chicken in a creamy coconut broth with vibrant vegetables.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 2 tablespoons vegetable oil
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat until it shimmers.
- Cook the diced chicken until golden brown, stirring occasionally.
- Add the red curry paste and cook for 1-2 minutes until fragrant.
- Mix in the coconut milk, fish sauce, and brown sugar.
- Toss in the mixed vegetables and let simmer for about 15 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
This curry is great for meal prep and can be customized with different proteins or vegetables. Adjust spiciness to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg