Description
A delightful recipe featuring tender chicken, vibrant vegetables, and a luscious coconut-based curry sauce, perfect for cozy weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the sliced chicken and cook until no longer pink.
- Stir in the red curry paste and cook for 1-2 minutes until fragrant, allowing the spices to bloom.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Add the mixed vegetables and simmer for about 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Serve hot over cooked rice and garnish with fresh basil leaves.
Notes
Best served over fluffy cooked rice. A squeeze of lemon or lime enhances the dish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg