Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 tsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 cup bell peppers, chopped
- 1 cup broccoli florets
- 1 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- Fresh cilantro (for garnish)
Instructions
- Chop bell peppers and broccoli into bite-sized pieces; dice chicken into cubes.
- Heat oil in a large skillet over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- Add diced chicken to the skillet; cook until golden brown on all sides.
- Stir in red curry paste until well combined with the chicken.
- Pour in coconut milk, fish sauce, and lime juice; simmer gently while stirring occasionally.
- Toss in bell peppers and broccoli; simmer for about 5-7 minutes until tender yet crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg