Description
Experience the vibrant flavors of Thai cuisine with this quick and easy Thai Red Curry Chicken. In just 30 minutes, you can enjoy a fragrant dish that combines tender chicken with rich coconut milk and aromatic spices.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 medium red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass, finely chopped
- 3 tablespoons Thai red curry paste
- 1 medium zucchini, cut into 1-inch cubes
- 1 can (14 fl. oz / 400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat oil in a large deep pan over medium heat. Add chicken pieces and cook for about 5–7 minutes until slightly golden. Remove chicken using a slotted spoon and set aside.
- In the same pan, add diced onion and sliced red bell pepper. Sauté for about 4–5 minutes until onion is translucent.
- Stir in minced garlic, grated ginger, and lemongrass; cook for an additional minute.
- Add Thai red curry paste to the vegetables and mix well. Cook for another minute before incorporating cubed zucchini.
- Pour in coconut milk; reduce heat to medium-low and simmer for about 5 minutes until sauce thickens.
- Stir in fish sauce and brown sugar; return cooked chicken to the pan and toss until well coated.
- Simmer for another 2–3 minutes before adding lime juice and chopped cilantro. Adjust seasoning as needed.
- Serve hot over jasmine rice or with naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg