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Fragrant Thai-inspired curry with chicken and coconut milk.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
385 kcal
For 4 serving(s)
Per serving
Heat coconut oil in a large pan over medium-high heat and sauté diced onions until golden and fragrant
Add minced garlic and ginger, stirring constantly for one minute until the aroma intensifies
Stir in red curry paste and cook for two minutes, allowing the spices to bloom and release their flavors
Cut chicken breast into bite-sized pieces and add to the pan, stirring well to coat with the curry mixture
Pour in coconut milk and chicken broth, bring to a simmer and cook for twelve to fifteen minutes until chicken is cooked through
Add sliced bell peppers, snap peas, and bamboo shoots, cooking for an additional five minutes until vegetables are tender-crisp
Season with fish sauce, lime juice, and brown sugar, adjusting flavors to taste
Garnish with fresh Thai basil, cilantro, and sliced red chilies before serving over jasmine rice
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