Description
A flavorful and easy-to-make red curry dish.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add red curry paste and cook for 2 minutes, stirring constantly.
- Pour in coconut milk and chicken broth. Bring the mixture to a simmer.
- Return the chicken to the pot. Add bell pepper and broccoli.
- Simmer for 10 minutes, or until vegetables are tender-crisp and chicken is cooked through.
- Stir in fish sauce and brown sugar. Taste and adjust seasoning if needed.
- Serve hot over cooked rice, garnished with fresh basil leaves.
Notes
- For a spicier curry, add a pinch of dried chili flakes with the curry paste.
- You can substitute shrimp or tofu for chicken. Adjust cooking time accordingly.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 20
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: red curry, Thai curry, chicken curry, coconut milk, easy curry recipe, flavorful delight