Description
A delicious coconut curry chicken dish that is easy to prepare and packed with flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 tsp fresh ginger, grated
- 4 cups low-sodium chicken broth
- 2 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Prep all ingredients by chopping vegetables into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add diced chicken breasts and cook until browned on all sides.
- Stir in red curry paste and cook for another minute to meld flavors.
- Pour in coconut milk and chicken broth; bring to a gentle simmer while stirring occasionally.
- Add chopped vegetables and cook until tender but still crisp (about 5-7 minutes).
- Squeeze in lime juice before serving.
- Serve hot, garnished with fresh cilantro.
Notes
- This dish is best served with rice or noodles to soak up the delicious sauce.
- For extra heat, add more red curry paste or some sliced chilies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg