Name: Thai Red Curry Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb chicken breast, cut into pieces; 1 can (14 oz) coconut milk; 2-3 tablespoons red curry paste; 2 cups mixed vegetables (bell peppers, carrots, broccoli); 2 tablespoons fish sauce; 1 tablespoon sugar; 1 tablespoon vegetable oil; Fresh basil leaves for garnish; Cooked rice for serving

Thai Red Curry Chicken

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A delicious and comforting Thai dish made with chicken, coconut milk, and red curry paste, served over rice.

Author: martha
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Thai
Diet: Non-vegetarian

Ingredients

Scale

1 lb chicken breast, cut into pieces
1 can (14 oz) coconut milk
2-3 tablespoons red curry paste
2 cups mixed vegetables (bell peppers, carrots, broccoli)
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Fresh basil leaves for garnish
Cooked rice for serving

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Instructions

Heat vegetable oil in a large pot over medium heat.
Add the chicken and sauté until browned.
Stir in the red curry paste and cook for another minute.
Pour in the coconut milk and fish sauce, then add the mixed vegetables.
Simmer for about 10-15 minutes until the chicken is cooked through and the veggies are tender.
Stir in the sugar and adjust seasoning if necessary.
Serve hot over cooked rice, garnished with fresh basil leaves.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 2 months.

Find it online: https://comfortkitchenrecipes.com/thai-red-curry-chicken/