How To Make Thai Chicken Curry
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup snap peas
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
-
In a large skillet, heat some oil over medium heat. Add the red curry paste and cook for a minute until fragrant.
-
Add the chicken pieces to the skillet and cook until lightly browned, about 5 minutes.
-
Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.
-
Add the bell pepper, onion, and snap peas to the skillet. Simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
-
Serve the Thai chicken curry over cooked rice and garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 8g
- Cholesterol : 82mg
- Sodium : 560mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 38g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
