Description
A flavorful Thai red curry chicken dish, combining tender chicken with aromatic spices and creamy coconut milk.
Ingredients
Scale
- 2 chicken fillets, sliced
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup bamboo shoots
- 1 tbsp vegetable oil
- Fresh basil leaves
Instructions
- Heat oil in a pan over medium heat.
- Add red curry paste and stir for 1 minute.
- Add chicken and cook until lightly browned.
- Pour in coconut milk and stir well.
- Add fish sauce, brown sugar, bell pepper, onion, and bamboo shoots.
- Simmer for 15 minutes until chicken is cooked.
- Garnish with fresh basil.
- Serve hot with rice.
Notes
- Adjust spice level by adding more or less curry paste.
- Use full-fat coconut milk for creamier texture.
- Substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: red curry chicken, Thai curry, coconut curry