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Thai Red Curry With Chicken And Vegetables

Thai Red Curry With Chicken And Vegetables prepared dish

This thai red curry features tender chicken simmered in a rich and aromatic coconut milk sauce, complemented by a colorful array of vegetables. It's a delightful dish that balances spicy, sweet, and savory flavors, perfect for a comforting dinner.

This recipe is thai style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include chicken breast, red curry paste, fresh basil, lime.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 500 g chicken breast (diced)
  • 3 tbsp red curry paste
  • 1 cup fresh basil (chopped)
  • 1 medium lime (juiced)
  • 400 ml coconut milk
  • 1 medium onion (chopped)
  • 1 medium zucchini (sliced)
  • 3 cloves garlic (minced)
  • 1 medium carrot (sliced)
  • 2 tbsp vegetable oil
  • 1 medium bell pepper (sliced)
  • 1 tbsp ginger (grated)

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
  3. Stir in the diced chicken breast and cook until browned on all sides.
  4. Add the red curry paste and mix well to coat the chicken evenly.
  5. Pour in the coconut milk and bring the mixture to a gentle simmer.
  6. Add the sliced bell pepper, zucchini, and carrot, and cook until the vegetables are tender.
  7. Stir in the lime juice and chopped basil just before serving.
  8. Serve the curry hot over rice or noodles.

Nutrition (per serving)

  • Calories: 450
  • Protein: 30 g
  • Fat: 30 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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