30-Minute Thai Curry Chicken
Servings: 4
Calories: 330kcal
Discover the irresistible flavors of Thai red curry chicken. Tender chicken is cooked in a rich blend of red curry paste, coconut milk, and aromatic spices. This dish offers a delightful balance of spiciness and creaminess, perfect to enjoy with rice or noodles.
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Ingredients
- 2 cups cooked Jasmine rice see notes
- 1 tablespoon coconut oil
- 1 pound chicken breasts cut into 2 inch cubes
- 1 yellow onion chopped
- 1 red bell pepper chopped into 2” pieces
- 1 yellow bell pepper chopped into 2” pieces
- 1 zucchini sliced and halved
- ½ tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons Thai red curry paste
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 lime juice of
Garnish
- Lime wedges
- Fresh basil optional
- Fresh cilantro optional
Instructions
- Start cooking the Jasmine rice according to the package directions. This timing will ensure the rice is cooked and ready at the same time as the curry.
- In a large skillet over medium-high heat, add the coconut oil and heat. Add chicken and cook 5 to 7 minutes or until the chicken is no longer pink. Add the bell peppers, zucchini, ginger, and garlic. Sauté for 2 to 3 minutes.
- Stir in the coconut milk and cornstarch until thoroughly combined. Stir in the red curry paste, soy sauce, and lime juice.
- Bring to a boil, then reduce to a simmer and cook, stirring often, for 5 minutes or until the sauce thickens.
- Serve over cooked Jasmine rice. Garnish with lime wedges, basil, and cilantro.
Notes
- If you prefer a thinner sauce, add chicken broth a little at a time to thin it.
- Thai red curry paste, full-fat coconut milk in a can, and fish sauce can be found in the international aisle of grocery store. I like to use Thai Kitchen brand but feel free to choose your favorite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pour the Thai curry into a saucepan over low heat. Add a little chicken broth to thin the sauce until warmed through.
Nutrition
Calories: 330kcal | Carbohydrates: 36g | Protein: 30g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 894mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2313IU | Vitamin C: 111mg | Calcium: 56mg | Iron: 2mg