Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp Thai red curry paste
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 tbsp fish sauce
- 1/4 cup fresh basil leaves
- 1 tsp sugar (brown sugar preferred)
- 2 tbsp fresh lime juice
- 2 tsp vegetable oil
Instructions
- Dice chicken breasts into bite-sized pieces and chop bell peppers and zucchini.
- In a large pan over medium heat, add vegetable oil and sauté minced garlic until fragrant. Add onion and cook until translucent.
- Add chicken pieces and red curry paste to the pan; stir well to coat and cook until chicken is browned but not fully cooked (about 5 minutes).
- Pour in coconut milk and mix in the chopped vegetables. Let simmer for about 10 minutes until veggies are tender.
- Stir in fish sauce, sugar, lime juice, and fresh basil before serving over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg