Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup fresh Thai basil leaves
- 1 cup bell peppers, diced (mixed colors)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- Chop the chicken into bite-sized pieces and dice the bell peppers. Mince the garlic and ginger.
- Heat oil in a large skillet over medium heat. Add garlic and ginger; sauté for about 30 seconds until fragrant.
- Add the chicken and red curry paste to the skillet, stirring until the chicken is coated and white.
- Pour in the coconut milk and bring to a simmer for about 10 minutes.
- Stir in bell peppers and soy sauce; cook for another 5 minutes until vegetables are tender yet crisp.
- Remove from heat and mix in fresh basil leaves and lime juice before serving over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg