Thai Curry Chicken Vegetables
Bursting with vibrant flavors and wholesome ingredients, this Thai Curry Chicken Vegetables recipe is a fast and flavorful dinner perfect for any night of the week. Tender strips of seasoned chicken breast are simmered in a creamy coconut and red curry paste sauce, creating a tantalizing base infused with hints of fish sauce and a touch of brown sugar for a perfect balance of savory and sweet. Crisp slices of carrot, red bell pepper, and zucchini add refreshing crunch and a rainbow of colors to every bite, while fresh basil leaves impart an aromatic finish. Serve this comforting Thai-inspired dish over fluffy jasmine rice and brighten it up with a squeeze of lime for the ultimate dining experience. Ready in just 40 minutes and packed with Thai-inspired flavors, this one-pot wonder is sure to be a hit on your dinner table!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Red curry paste
- 13.5 ounces Coconut milk
- 0.5 cup Chicken broth
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 1 large Carrot, sliced thinly
- 1 medium Red bell pepper, sliced
- 1 large Zucchini, cut into half-moons
- 0.25 cup Fresh basil leaves
- 2 cups Jasmine rice, cooked
- 4 pieces Lime wedges
Instructions
Season the chicken breast with salt and black pepper on both sides, then slice it into thin strips.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet, cooking until lightly browned and mostly cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the red curry paste and sauté it for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.
Mix in the brown sugar and fish sauce, and bring the mixture to a gentle simmer.
Add the carrots, red bell pepper, and zucchini to the skillet. Stir well, cover, and cook for 5-7 minutes, or until the vegetables are tender but still crisp.
Return the chicken to the skillet, stirring to coat it in the sauce. Simmer for 3-4 minutes, allowing the flavors to meld and the chicken to finish cooking.
Stir in the fresh basil leaves and cook for an additional minute before removing the skillet from heat.
Serve the Thai curry chicken and vegetables over warm jasmine rice, and garnish with lime wedges for a burst of freshness.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 53.7 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3290 mg | 70% | |
*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.
