Description
A warm, aromatic bowl of Thai red curry packed with tender chicken and colorful veggies, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves, for garnish
Instructions
- Heat some oil in a large skillet over medium heat. Add the sliced chicken and cook until browned on all sides.
- Stir in the red curry paste and cook for about 1 minute.
- Pour in the coconut milk and chicken broth, then add the bell peppers and broccoli. Bring to a gentle simmer, cooking for 10-15 minutes.
- Add the fish sauce and sugar, stirring to combine.
- Serve hot, garnished with fresh basil leaves.
Notes
For extra heat, add fresh chili peppers or chili flakes. Substitute veggies as desired or make it vegetarian with tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg