Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 inch fresh ginger, grated
- 3–4 garlic cloves, minced
- 1 tbsp vegetable oil
- 2 bell peppers, sliced (any color)
- Fresh cilantro leaves for garnish
Instructions
- Heat vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
- Add diced chicken breasts and cook until golden brown on all sides (about 5-7 minutes), stirring occasionally.
- Stir in sliced bell peppers and cook until slightly softened (around 3-4 minutes).
- Pour in coconut milk and red curry paste; stir until well combined.
- Reduce heat to low and let the curry simmer for 15-20 minutes until thickened.
- Serve hot, garnished with fresh cilantro leaves.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg