Description
Thai Red Curry Chicken is a vibrant, aromatic dish that captures the essence of Thai cuisine. This delightful recipe features succulent chicken thighs simmered in creamy coconut milk and spicy red curry paste, complemented by colorful bell peppers and zucchini. Perfect for cozy dinners or entertaining guests, this dish is sure to impress with its rich flavors and beautiful presentation.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Chop bell peppers and zucchini into bite-sized pieces; set aside.
- Heat oil in a skillet over medium heat, add seasoned chicken thighs, and saut? until golden brown (about 5 minutes per side).
- Add chopped vegetables and stir until slightly softened.
- Pour in coconut milk and Thai red curry paste; mix well and simmer for 10 minutes.
- Remove from heat; stir in lime juice and torn basil leaves.
- Serve over jasmine rice or noodles, drizzling extra sauce on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 3g
- Sodium: 675mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg