Thai Coconut Curry Chicken
A comforting Thai Coconut Curry Chicken that’s rich in flavor with creamy coconut milk and fresh vegetables. Quick and easy to make, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green curry paste
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Sauté the minced garlic and grated ginger in a large skillet over medium heat until fragrant.
- Cook the chicken pieces until they’re no longer pink, about 5 minutes.
- Stir in the red or green curry paste, coating the chicken thoroughly.
- Add the full-fat coconut milk and bring to a gentle simmer.
- Combine the mixed vegetables and let everything simmer for about 10 minutes.
- Finish by stirring in lime juice and chopped cilantro before serving.
Notes
Serve over jasmine rice or noodles, and offer lime wedges for added zest. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Find it online: https://delishrecipezbylucy.com/thai-coconut-curry-chicken/