Description
A delightful and creamy Thai red curry dish made with tender chicken and fresh vegetables, simmered in a flavorful coconut milk sauce.
Ingredients
Scale
- 2 tbsp coconut oil
- 1 cup yellow onion (diced into 1/2-inch pieces)
- 1/2 tsp salt
- 4 cloves garlic (minced)
- 1 tsp ground ginger
- 1 tsp ground coriander
- 7 tbsp red curry paste
- 14 oz full-fat coconut milk
- 1.5 tbsp brown sugar
- 1.5 lb chicken breast (cut into 1-inch chunks)
- 1 tbsp fish sauce
- 1 cup carrots (sliced into 1/4-inch rounds)
- 1 cup red bell pepper (diced)
- 1 lime (zest and juice)
- 1/4 cup fresh cilantro (chopped)
Instructions
- In a large pan, heat coconut oil over medium heat. Add diced onion and salt; sauté until onions are translucent.
- Stir in garlic, ginger, and coriander, cooking until fragrant.
- Add red curry paste and coconut milk, stirring to combine.
- Mix in brown sugar and bring to a gentle simmer.
- Add chicken, fish sauce, carrots, and bell pepper. Cover and cook for about 15 minutes, or until chicken is cooked through.
- Finish with lime zest and juice, and stir in chopped cilantro before serving.
Notes
Avoid cooking the chicken at too high a heat to prevent toughness. Adjust the spice level by adding more curry paste if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg