Description
This vibrant Thai Chicken Curry features tender chicken breasts simmered in a rich and creamy coconut milk base infused with fragrant red curry paste. Colorful bell peppers, carrots, and snap peas add crunch and freshness, while fresh basil leaves provide a fragrant finish. Perfectly balanced with lime juice and low-sodium soy sauce, this dish offers a wholesome, flavorful meal that’s ready in under 45 minutes.
Ingredients
Scale
Protein
- 3 boneless, skinless chicken breasts (about 1.5 lbs), chopped into bite-sized pieces
Vegetables
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 1/2 cup fresh basil leaves
Liquids & Sauces
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Spices & Pastes
- 3 tbsp Thai red curry paste
Instructions
- Prepare Ingredients: Chop the chicken breasts into bite-sized pieces and slice the bell peppers and carrots into manageable strips. Set aside the snap peas and fresh basil leaves for later.
- Cook Chicken: Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until they turn golden brown, about 5 to 7 minutes, stirring occasionally for even cooking.
- Add Curry Paste: Stir in the Thai red curry paste with the chicken and continue cooking for another minute, allowing the curry paste to become fragrant and coat the chicken evenly.
- Simmer Coconut Milk: Pour in the full-fat coconut milk gradually while stirring constantly to blend the curry paste smoothly into the liquid. Bring the mixture to a gentle simmer over medium heat.
- Cook Vegetables: Add the sliced bell peppers, carrots, and snap peas to the simmering curry. Cook them until they are tender but still crisp, approximately 5 to 7 minutes, maintaining a gentle simmer.
- Season and Serve: Season the curry with low-sodium soy sauce and lime juice to taste. Just before serving, stir in the fresh basil leaves to infuse their aromatic flavor into the dish.
Notes
- Use low-sodium soy sauce to control the salt content of the curry.
- For a spicier dish, add extra red curry paste or a pinch of chili flakes.
- Full-fat coconut milk provides a richer and creamier curry, but light coconut milk can be used as a lower-fat alternative.
- Serve this curry over steamed jasmine rice or with warm naan bread for a complete meal.
