Description
A comforting bowl of creamy Thai red curry featuring tender chicken, vibrant vegetables, and rich flavors, perfect for family dinners or cozy nights at home.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh basil for garnish
- Cooked rice for serving
Instructions
- Brown the chicken in a skillet over medium heat for about 5 to 7 minutes.
- Add the red curry paste and cook for another minute.
- Pour in the coconut milk and chicken broth, and bring to a simmer.
- Add the bell peppers and broccoli, cooking until tender, about 5 to 7 minutes.
- Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning as needed.
- Serve over cooked rice, garnished with fresh basil.
Notes
For a vegetarian version, substitute the chicken with tofu or chickpeas. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg