Creamy Thai Red Curry Chicken Bowls: A Delightful Recipe!
A delicious and creamy Thai red curry chicken bowl that combines tender chicken with vibrant vegetables in a rich coconut curry sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- In a large skillet, heat a little oil over medium heat.
- Add the diced chicken and cook until browned.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and bring to a simmer.
- Add the bell peppers and broccoli, cooking until tender.
- Stir in the fish sauce, brown sugar, and lime juice.
- Serve over cooked rice and garnish with fresh basil leaves.
Notes
- Adjust the level of curry paste to taste for spiciness.
- Feel free to add other vegetables like carrots or snap peas.
- This dish can be made ahead and reheated for easy meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg