Quick Thai Chicken
Discover the vibrant flavors of Thailand with this Quick Thai Chicken recipe, perfect for busy weeknights when you crave something exotic yet effortless. Tender, bite-sized pieces of chicken simmer in a rich and creamy coconut milk base infused with the bold zest of red curry paste, aromatic garlic, and fresh ginger. A balance of savory soy sauce, umami-packed fish sauce, and sweet brown sugar creates an irresistible sauce, while a burst of freshness from red bell peppers, lime juice, and basil leaves brightens every bite. Ready in just 30 minutes from prep to plate, this dish pairs beautifully with fluffy jasmine rice, making it a complete and satisfying meal. Whether you're new to Thai cuisine or a seasoned fan, this quick and easy recipe will deliver a restaurant-quality experience right in your own kitchen.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 400 ml Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Cooking oil
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 10 leaves Fresh basil leaves
- 1 unit Red bell pepper, sliced
- 2 units Green onions, sliced
- 3 cups Cooked jasmine rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat a large skillet or wok over medium-high heat and add the cooking oil.
Add the minced garlic and grated ginger to the hot oil and sauté for 30 seconds until fragrant.
Stir in the red curry paste and cook for another 1 minute to release its aroma.
Add the chicken pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until no longer pink.
Pour in the coconut milk and bring to a gentle simmer.
Add the soy sauce, fish sauce, and brown sugar to the skillet, stirring to combine.
Toss in the red bell pepper slices and cook for an additional 3-4 minutes until tender-crisp.
Turn off the heat and stir in the lime juice and fresh basil leaves.
Garnish with sliced green onions before serving.
Serve the Thai chicken over cooked jasmine rice.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 44.9 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2585 mg | 55% | |
*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.
