Description
Thai Chicken Coconut Curry is a rich and creamy dish that transports your taste buds to the vibrant streets of Thailand. Tender chicken simmers in full-fat coconut milk, complemented by aromatic spices and colorful vegetables. This comforting curry is perfect for family dinners or cozy gatherings, offering a delightful balance of spice and sweetness that will satisfy any palate.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green curry paste
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- Fresh basil for garnish
- Lime wedges for serving
Instructions
- Chop all vegetables and mince the garlic and ginger.
- Heat a large skillet over medium-high heat with a splash of oil. Sauté the chicken until golden brown and cooked through (approximately 6-8 minutes).
- Add the minced garlic, ginger, and curry paste to the skillet; cook until fragrant (about 1 minute).
- Pour in the coconut milk and stir gently to combine.
- Add the bell peppers and zucchini; let simmer for about 5 minutes until tender.
- Remove from heat; serve hot topped with fresh basil and lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg