Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces), cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers (sliced)
- 1 cup snap peas
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup fresh basil leaves
- Juice of 1 lime
Instructions
- Season the chicken pieces with salt and pepper.
- In a large pot over medium heat, drizzle oil and sauté minced garlic until fragrant.
- Add Thai red curry paste to the pot and stir well, then gradually pour in the coconut milk to create a smooth sauce.
- Incorporate the sliced bell peppers and snap peas; simmer for about five minutes until tender.
- Stir in fish sauce and sugar; let everything meld together for another few minutes before removing from heat.
- Garnish with fresh basil leaves and a squeeze of lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg