Chicken Breasts with Thai Flavors
Infuse your dinner table with vibrant, aromatic flavors by making these succulent Chicken Breasts with Thai Flavors. This easy-to-follow recipe features tender, golden-seared chicken breasts simmered in a beautifully balanced coconut milk sauce, bursting with the bold notes of green curry paste, fresh ginger, lime juice, and fish sauce. The optional addition of kaffir lime leaves enhances its fragrant profile, while garnishes of fresh cilantro, green onions, and a touch of red chili offer the perfect finishing touch. Ready in just 40 minutes, this dish pairs wonderfully with steamed jasmine rice or silky rice noodles, making it an ideal weeknight treat or a show-stopping weekend dinner. Savor the taste of Thailand right at home with this irresistible, flavor-packed recipe!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Fresh lime juice
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
- 2 leaves Kaffir lime leaves (optional)
- 2 tablespoons Fresh cilantro, chopped
- 2 stalks Green onions, sliced
- 1 piece Red chili, sliced (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Place the chicken breasts on a cutting board and season both sides with salt and black pepper. Set aside.
In a medium bowl, whisk together the coconut milk, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and green curry paste to create the sauce.
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once hot, add the chicken breasts and sear for about 3 minutes per side, or until lightly golden. Remove from the skillet and set aside.
In the same skillet, add the prepared sauce mixture and stir. If using kaffir lime leaves, add them to the sauce for extra flavor.
Let the sauce simmer for 2-3 minutes, then return the seared chicken breasts to the skillet. Spoon some sauce over the chicken.
Reduce the heat to low and cover the skillet with a lid. Allow the chicken to cook for 15-20 minutes, or until it reaches an internal temperature of 165°F (75°C) and is fully cooked.
Remove the kaffir lime leaves, if used, and garnish the dish with chopped cilantro, sliced green onions, and red chili, if you prefer additional heat.
Serve the chicken breasts with steamed jasmine rice or rice noodles, along with extra sauce on the side. Enjoy!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 634 mg | 13% | |
*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.
