Red Curry Chicken

Transform your weeknight dinner routine with this vibrant and aromatic Red Curry Chicken recipe, a Thai-inspired dish that's bursting with bold flavors and colorful, wholesome ingredients. Juicy strips of chicken breast are simmered in a creamy coconut milk base infused with fragrant red curry paste, savory fish sauce, and a hint of sweetness from brown sugar. Crisp vegetables like red bell peppers, broccoli, and tender bamboo shoots add a satisfying crunch, while a squeeze of fresh lime and a sprinkle of Thai basil leaves elevate the dish with zesty, herbal notes. Ready in just 35 minutes, this crowd-pleaser pairs perfectly with fluffy jasmine rice for a comforting, restaurant-quality meal you can enjoy right at home. Whether you're a fan of Thai cuisine or exploring it for the first time, this simple yet flavorful recipe will quickly become a favorite in your dinner rotation!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast, boneless and skinless
• 3 tablespoons red curry paste
• 14 ounces coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 1 large red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup bamboo shoots, drained
• 1 unit lime
• 0.25 cup fresh Thai basil leaves
• 2 cups jasmine rice, cooked

Directions

Step 1

Start by slicing the chicken breast into thin strips and set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the red curry paste to the skillet and cook for about 1 minute, stirring frequently, until the paste is fragrant.

Step 4

Slowly pour in the coconut milk, stirring to combine with the curry paste, and bring to a simmer.

Step 5

Stir in the fish sauce and brown sugar, stirring until the sugar is dissolved.

Step 6

Add the sliced chicken to the skillet and cook for 5-7 minutes, or until the chicken is cooked through.

Step 7

Add the sliced red bell pepper, broccoli florets, and bamboo shoots to the skillet. Cook for another 5 minutes, or until the vegetables are tender-crisp.

Step 8

Squeeze the juice of one lime over the curry and stir to combine.

Step 9

Remove the skillet from the heat and stir in the fresh Thai basil leaves.

Step 10

Serve the red curry chicken hot over cooked jasmine rice.

Nutrition Facts

Serving size	2084 grams (2084.0g)

Amount per serving	% Daily Value*
Calories	2077

Total Fat 46.50g	60%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 16.80g
Cholesterol 386mg	129%
Sodium 3865mg	168%
Total Carbohydrate 242.60g	88%
Dietary Fiber 19.30g	69%
Total Sugars 57.00g
Protein 172.40g	345%

Vitamin D 59IU	295%
Calcium 409mg	31%
Iron 18mg	101%
Potassium 4028mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 33.2%

Carbs: 46.7%