Red Curry Chicken
Dive into the bold and aromatic flavors of Red Curry Chicken, a Thai-inspired dish that’s both comforting and vibrant. Featuring tender strips of chicken breast simmered in a luscious red curry paste and creamy coconut milk sauce, this recipe is perfectly balanced with hints of sweetness from brown sugar, a touch of umami from fish sauce, and a zesty splash of lime juice. Colorful additions like red bell peppers, broccoli florets, and bamboo shoots make this dish not only visually stunning but packed with texture and nutrition. Finished with fresh Thai basil for an authentic flair, this 35-minute recipe is served over fluffy jasmine rice, creating a complete meal that’s ideal for busy weeknights or a delightful dinner with friends. Perfect keywords: Thai red curry, chicken curry recipe, coconut milk curry, quick dinner ideas, Thai basil recipes.
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Recipe Information
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
Instructions
Start by slicing the chicken breast into thin strips and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste to the skillet and cook for about 1 minute, stirring frequently, until the paste is fragrant.
Slowly pour in the coconut milk, stirring to combine with the curry paste, and bring to a simmer.
Stir in the fish sauce and brown sugar, stirring until the sugar is dissolved.
Add the sliced chicken to the skillet and cook for 5-7 minutes, or until the chicken is cooked through.
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.
Squeeze the juice of one lime over the curry and stir to combine.
Remove the skillet from the heat and stir in the fresh Thai basil leaves.
Serve the red curry chicken hot over cooked jasmine rice.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 15.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 977 mg | 21% | |
*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.
