Bring the vibrant flavors of Thailand right to your kitchen with this delectable and aromatic Thai-style curry dish. It’s a perfect blend of spicy, sweet, and savory notes, offering a delightful culinary experience.
Ingredients
- 1 lb of boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon of olive oil
- 1 tablespoon of red curry paste
- 1 can (13.5 oz) of coconut milk
- 1 cup of broccoli florets
- 1 cup of carrots, sliced
- 1 cup of bell pepper (any color), sliced
- 1 cup of zucchini, sliced
- 2 tablespoons of fish sauce
- 1 tablespoon of low-sodium soy sauce
- 1 teaspoon of brown sugar
- 1 tablespoon of lime juice
- Fresh basil or cilantro leaves for garnish
- Cooked jasmine or brown rice for serving
Instructions
- Prepare the Chicken: In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Make the Curry Sauce: In the same skillet, add the red curry paste and cook for about 1 minute until fragrant. Add the coconut milk and stir well until the paste is fully incorporated.
- Cook the Vegetables: Add the broccoli, carrots, bell peppers, and zucchini to the curry sauce. Stir well to coat the vegetables in the sauce. Cover and let simmer for about 10 minutes, or until the vegetables are tender-crisp.
- Combine and Season: Return the chicken to the skillet. Add the fish sauce, soy sauce, brown sugar, and lime juice. Stir everything together and let it simmer for another 2-3 minutes to blend all the flavors.
- Serve: Serve the curry over cooked jasmine or brown rice. Garnish with fresh basil or cilantro leaves and enjoy!
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 320
- Protein: 30g
- Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 6g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 650mg